Buttery Chicken "Scampi" Pasta

By kimvess

Ingredients

• 4 Tbsp unsalted butter
• 2 Tbsp olive oil
• 4 garlic cloves, minced
• 3/4 cup dry white wine (I used Pinot Grigio)
• 1 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp crushed red pepper flakes
• 3 boneless skinless chicken breast, cut into 1 1/2 inch-long strips
• 1/3 cup fresh parsley
• 1 1/2 Tbsp freshly squeezed lemon juice
• Cooked pasta, such as linguine for serving

Details

Servings 1
Adapted from plainchicken.com

Preparation

Step 1

Melt butter and olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute, until fragrant. Add the wine, salt, pepper and red pepper flakes. Simmer until the wine has reduced by half, 3-5 minutes. Season the chicken with salt and pepper. Add the chicken to the sauce in the skillet and cook for 5 minutes, or until no longer pink inside and the juices run clear when pricked with a fork. Stir in the parsley and lemon juice. Serve over the pasta.