CHICKEN SCAMPI PASTA
Chicken takes the place of shrimp in this dish inspired by the Olive Garden classic -- making it even more weeknight friendly. Serve over angel hair pasta and you'll be in and out if the kitchen in less than 30 minutes. Molto bene!
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil for the pasta. Sprinkle the chicken with some salt. Heat a large skillet over medium-high heat until hot, then add the oil. Working in 2 batches, brown the chicken until golden but not cooked through, 2 to 3 minutes per batch. Remove the chicken to a plate.
- Melt 4 tablespoons of the butter in the skillet. Add the garlic and red pepper flakes and cook until the garlic just begins to turn golden at the edges, 30 seconds to 1 minute. Add the wine, bring to a simmer and cook until reduced by half, about 2 minutes. Remove from the heat.
- Meanwhile, cook the pasta until very al dente, reserving 1 cup of the pasta water. Add the pasta and 3/4 cup pasta water to the skillet along with the chicken, lemon zest and juice and the remaining 4 tablespoons butter. Return the skillet to medium-low heat and gently stir the pasta until the butter is melted, adding the remaining 1/4 pasta water if the pasta seems too dry. Remove the skillet from the heat, sprinkle with the grated cheese and parsley and toss before serving.
JACKIE'S CHICKEN SCAMPI - YANKEE KITCHEN
This is one of my FAVE's; big on flavor, ease, and the use of common ingredients normally found in your kitchen. I've been making this recipe since I received it on June 2, 1997. I heard it given over a radio program called "The Yankee Kitchen" which was hosted by the late Gus Saunders. People would call into this radio program and give out their favorite recipes over the radio (AM station in Boston) and listeners would jot them down. I have many of these "jotted-down" recipes and they are treasures to me. The Yankee Kitchen is no longer on the radio and boy, oh-boy do I miss it and I especially miss Gus and all the callers. This recipe came from Jackie P....., a wonderful lady and a regular caller to the program.
Provided by ForeverMama
Categories Chicken Breast
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut fat from chicken if necessary. Cut chicken into bite-size pieces. Place chicken in a bowl or large ziplock bag.
- Combine next 9 ingredients and add to chicken. Mix chicken with marinate to combine evenly throughout. Place in refrigerator and marinate for 1 - 2 hours.
- Place chicken mixture in a 7 x 11 pyrex pan.
- Sprinkle with enough crushed Ritz crackers to cover the top evenly.
- Bake in a preheated 350 degree Fahrenheit for 15 minutes until chicken is done.
- Once chicken is removed from oven sprinkle with enough parmesan cheese to your liking. Making sure it is sprinkled while chicken is hot so it can melt into the chicken, which gives it a pronounced "parmesany" taste.
- NOTE: Some of you might think that 15 minutes is not enough time, but because your dealing with the breast and the size (bite-size), it cooks quickly. Therefore, be careful not to overcook or else the chicken will be dry and unappealing.
Nutrition Facts : Calories 544.6, Fat 43, SaturatedFat 8.3, Cholesterol 109, Sodium 693.2, Carbohydrate 2.7, Fiber 0.6, Sugar 0.5, Protein 36.1
CHICKEN SCAMPI
A friend at work gave this to me for shrimp, and I spiced it up a little bit. My wife doesn't like seafood that much, so I decided to try it with Chicken.
Provided by Richard Dervan
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken into stips about 1/2" thick In a skillet heat the butter and olive oil over medium high until the butter is melted.
- Add the parsley, basil, oregano and garlic.
- Saute for 3 minutes Add chicken and saute an additional three minutes or until white.
- Lower heat and continue to cook for 15 minutes or until the chicken is cooked throughout.
- If you like more sauce, additional butter can be added.
Nutrition Facts : Calories 661.1, Fat 61, SaturatedFat 31.4, Cholesterol 190.4, Sodium 404.7, Carbohydrate 1.1, Fiber 0.1, Sugar 0.1, Protein 28
CHICKEN SCAMPI
Heavenly recipe with chicken and garlic. It is really delicious and I got the recipe from a friend I used to teach preschool with.
Provided by Melissa Ward
Categories Chicken
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Put olive oil and butter in skillet on low heat.
- Add the green onions and minced garlic and saute.
- Add Italian seasoning, salt and pepper.
- Put chicken that has been cut into pieces in the skillet with the garlic onion and seasonings.
- Heat until chicken is no longer pink.
- I usually let the chicken sit with the other ingredients in the skillet for a few moments on low just to get the seasoning set in really well.
- I then put the tomatoes in to just heat through.
- I serve with the rice or noodles.
Nutrition Facts : Calories 702.8, Fat 62.3, SaturatedFat 25.8, Cholesterol 174.1, Sodium 756.5, Carbohydrate 5.1, Fiber 1.5, Sugar 2.6, Protein 31.7
QUICK CHICKEN SCAMPI
Delicious skillet dinner made with linguine served with chicken mixture and vegetables - a dish that can be ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Cook linguine as directed on package. Meanwhile, sprinkle chicken with salt and pepper. In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat until melted.
- Cook chicken in butter 5 to 7 minutes, stirring occasionally. Add onions, garlic, roasted peppers and asparagus; cook 2 to 3 minutes longer, stirring occasionally, until asparagus is crisp-tender and chicken is no longer pink in center. Stir in broth and remaining 1 tablespoon butter; cook until butter is melted.
- Drain linguine. Serve chicken mixture over linguine. Sprinkle lemon peel over each serving.
Nutrition Facts : Calories 500, Carbohydrate 54 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 4 g, Protein 43 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 3 g, TransFat 0 g
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