Chicken Scampi with Linguine

By mattfargo

Ingredients

• 4 tbsp butter unsalted
• 1 lb chicken breast boneless and skinless, cut into small cubes
• 1 onion chopped
• 5 cloves garlic minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 cup white wine I used a dry white wine
• 2 cups chicken stock
• 1 tbsp hot sauce
• 2 tbsp freshly squeezed lemon juice
• 12 oz linguine uncooked
• 1/2 cup cherry tomatoes halved or quartered
• 1 tbsp fresh parsley chopped for garnish
• 1/4 cup Parmesan cheese grated

Preparation

Step 1

Melt the butter in a large pot over medium-high heat. Add the chicken and cook until no longer pink, about 5 minutes.

Add the onion, garlic, oregano and red pepper flakes to the pot and cook for 5 more minutes, or until the onion begins to soften and becomes translucent.

Add the wine, chicken stock, hot sauce, lemon juice and linguine. Cook, stirring occasionally, for about 8 minutes, or until the linguine is al dente. If you feel that more liquid is necessary, add 1/2 cup of chicken broth at a time until the pasta is cooked to your preference.

Stir in the tomatoes and garnish with parsley and Parmesan cheese.