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Chicken Scampi
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Ingredients
0 of 19 gathered
Step by step
Method
7 steps
- 1
Bring a large pot of salted water toward a boil. Pat 1 pound diced chicken dry, season with salt, pepper, Italian seasoning, and lemon pepper, then toss with 3 tablespoons flour.
- 2
Heat 2 tablespoons olive oil and 2 tablespoons butter in a skillet over medium-high. Sear the chicken for 3–4 minutes per side, until golden and cooked through. Move it to a plate and cover loosely.
- 3
Lower the skillet to medium. Melt 1 tablespoon butter with the garlic and cook 1–2 minutes, until fragrant but not brown. Pour in the white wine, scrape up the browned bits, and reduce for about 3 minutes, until the alcohol smell fades.
- 4
Melt the remaining 4 tablespoons butter into the skillet. Add red pepper flakes, parsley, and the chicken, then lower the heat while you cook the pasta.
- 5
Boil 8 ounces angel hair until tender with a little bite, usually about 4 minutes. Reserve ½ cup pasta water, then drain.
- 6
Shake the pasta water, lemon juice, Parmesan, and Asiago in a covered jar until blended. Add the pasta to the chicken skillet, pour in the cheese mixture, and toss with tongs until glossy. Add water a splash at a time if tight.
- 7
Fold in the diced tomatoes, taste for salt and pepper, and serve with extra cheese, parsley, and lemon wedges.