Chicken Scampi with Linguine
By mattfargo
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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
Details
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.
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