Chicken and Pasta with Scampi Sauce

By PineyCook

A popular restaurant dish you can now enjoy from the comfort of your own home. Shrimp can be easily substituted for the chicken with equally delicious results.

Ingredients

• SCAMPI SAUCE:
• 5 tablespoons butter
• 2 tablespoons garlic, crushed
• 3/4 teaspoon crushed red pepper
• 1 tablespoons Italian seasoning
• Black pepper to taste
• 1 1/2 cups white wine
• 1 1/2 cups chicken broth
• WHITE SAUCE:
• 1 tablespoon butter
• 2 tablespoons flour
• 3/4 cup milk, hot
• ASSEMBLY:
• 4 chicken breasts, sliced
• Olive oil
• Butter
• 2 lemons, zested and juiced
• 1/4 cup chicken broth
• 1 red pepper, sliced (optional)
• 1 package angel hair pasta, cooked and drained
• Parmesan

Preparation

Step 1

SCAMPI SAUCE:

Heat butter over low heat; add the garlic, Italian seasoning, crushed red pepper and black pepper. Cook for about 2 minutes on low heat. Add the wine and chicken broth. Stir until combined and simmer about 30 minutes.

WHITE SAUCE:

Heat 1 tablespoon butter in a sauce pan, add 2 tablespoons flour and cook for 2 minutes on medium heat stirring constantly. Slowly add 3/4 cup hot milk. Set aside. Keep the white sauce hot until you add to the scampi sauce.

In a large skillet, saute chicken in two batches in a little olive oil and butter until almost done. You want the outside nicely browned. If using, add the peppers and saute for 2 minutes. Return all chicken to the skillet. Add 1 tablespoon of butter and increase heat to medium high. Add lemon juice and broth and boil for 1 minute, stirring constantly. Turn off heat and add the zest.

Once the scampi sauce has simmered for 30 minutes, add the white sauce and cook till slightly thickened. Reserve about 1/2 cup of the sauce and toss the remaining sauce and pasta together and place in a large serving plate. Arrange chicken on top, pouring over any remaining pan juices. Serve with reserved sauce and parmesan.