Separate foods when preparing and serving. Always use a clean cutting board for fresh produce and a separate one for raw seafood, meat, and poultry. Never place cooked food back on the same plate or cutting board that previously held raw food.

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    Chicken Scampi Pasta

    • Level: Easy

    • Total: 25 min

    • Active: 25 min

    • Yield: 4 to 6 servings

     

    Ingredients

    • Kosher salt

    • 1 pound thinly-sliced chicken cutlets, cut into 1/2-inch-thick strips

    • 3 tablespoons olive oil

    • 8 tablespoons unsalted butter, cubed

    • 6 cloves garlic, sliced

    • 1/2 teaspoon crushed red pepper flakes

    • 1/2 cup grape juice/ apple juice/ apple cider vinegar

    • 12 ounces angel hair pasta

    • 1 teaspoon lemon zest plus the juice of 1 large lemon

    • 1/2 cup freshly grated Parmesan

    • 1/2 cup chopped fresh Italian parsley

    Directions

    1. 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.

    2. 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.

    3. 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.