My family doesn’t like shrimp, so traditional shrimp scampi is a no go at my house. So I decided to make scampi with chicken instead. You know a meal is a winner when the hubby, the Wee One, and the Imaginative One all love the meal. There were no complaints about the meal.
About five years ago, I got a spaghetti pot that cooks the spaghetti whole. The boys loved eating whole pieces of linguine. They loved slurping up the pieces. It made the meal fun for them.
Stars of the recipe:
- 1/2 box of linguine, cooked (reserve 1 cup of the cooking water) – I used whole wheat pasta.
- 1 lb. of chicken, cubed
- 1 Tbsp. extra virgin olive oil
- 5 Tbsp. butter (separate into a 2 Tbsp. piece and a 3 Tbsp. piece)
- 1/2 onion, diced
- 2 Tbsp. minced garlic
- 1 c. white wine
- 2 lemons, juiced (microwave them for 10 seconds before juicing them)
- 1 TbspDrieded parsley or 2 Tbsp. fresh parsley
- Cook the linguine, reserving 1 cup of the cooking water.
- In a skillet, heat the oil and 2 Tbsp. of the butter over medium heat.
- When the butter is melted, add the chicken, onions, and garlic. Cook until the chicken is cooked. (5 to 10 minutes)
- Remove the chicken, onions, and garlic. Tent a piece of foil over the chicken to keep it warm.
- Place the skillet over high heat. Add the lemon juice and white wine. Deglaze the bottom of the skillet and then cook until boiling. Add the cooking water and 3 Tbsp. Butter.
- Lower the heat. Once the butter is melted, add the chicken, onions, and garlic. Cook for about 3-5 more minutes until the sauce is thickened.
- Add the parsley and remove from heat.
- Pour over the cooked linguine and combine.
- Serve and enjoy!