Description
Chicken scampi for two: golden chicken, red pepper and onion tossed with angel hair in a garlic, lemon and butter sauce.
Ingredients
- 4 ounces angel hair or thin spaghetti
- 8 ounces boneless skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon all-purpose flour
- 1/4 teaspoon kosher salt, plus more for the pasta water
- Freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1/2 red bell pepper, thinly sliced
- 1/4 small red onion, thinly sliced
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 3/4 cup low-sodium chicken broth
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 2 tablespoons grated Parmesan, plus more for serving
- 1 tablespoon chopped fresh parsley
- Reserved pasta water (about 1/2 cup)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package. Scoop out about 1/2 cup of the cooking water, then drain.
- Toss the chicken with the flour, salt and a few grinds of pepper until lightly coated.
- Heat the oil and 1 tablespoon of the butter in a 10-inch skillet over medium-high heat. Add the chicken in one layer and cook for 5 to 6 minutes, turning, until golden and the largest piece reads 165°F. Move to a plate.
- Add the bell pepper and onion to the pan and cook for 3 minutes, stirring, until crisp-tender.
- Lower the heat to medium. Add the remaining butter, the garlic and red pepper flakes and stir for 1 minute, until fragrant.
- Pour in the broth, scraping up the browned bits, and simmer for 3 to 4 minutes, until reduced by about half. Stir in the lemon juice.
- Return the chicken and its juices, add the pasta, Parmesan and parsley and toss, adding splashes of pasta water until the sauce coats the pasta. Serve with lemon wedges and more Parmesan.
Notes
Equipment: large pot, 10-inch skillet, tongs, colander, instant-read thermometer
- Linguine or spaghetti can replace the angel hair; cook according to the package.
- Leave out the red pepper flakes for a milder dish.
- Chicken tenders, cut into pieces, can replace the breast.
- Refrigerate leftovers in a covered container for up to 3 days.
- Reheat in a skillet with a splash of broth or water until hot.
- Cook chicken to 165°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American