Chicken Scampi


Published:
Prep time:     Cook time:     Total time:     Yield: 4 servings

Chicken Scampi Picture
Warning ! ! ! ! Don't make this recipe unless you're a SERIOUS Garlic Lover. It's really simple and easy to make, takes about 20 minutes to put together, and will make your whole house smell of garlic. A Cooks Dream!
1.    Begin by prepping the chicken. I almost always slice Chicken Breast in half, horizontally, to produce 2 thinner pieces, and to help it cook quicker.

* Trim any fat from each Chicken Breast.
* Slice the chicken in half horizontally.
* Slice the chicken halves into strips about 3/8" wide being sure to cut across the grain.
* Place the chicken in a bowl for later use.

2.    Slice the onion into thin strips, and the chilis into real small pieces. The Chilis will add both color and heat.

Ron's Note:
I buy these chilis pickled, and keep them in my refrigerator for whenever I've either run out, or forgotten to buy them fresh. They're almost as hot as the fresh ones, and they're real convenient. If you don't want to use peppers, just replace them with 1 tablespoon of crushed red pepper.

3.    Place 1 T. Butter and 1 T. oil in a large pan, I used a 12" one for this recipe. Cook over medium heat until the onions begin to soften.

4..    Turn the heat to high, and add the Wine. Let the wine reduce to about 1/4 cup, then add the butter, and the chicken. Cook, tossing fairly often until the chicken just begins to turn white.

5..    Add the garlic, and keep tossing until the chicken is fully cooked.

6..    Add the cooked Pasta to the pan, toss, let sit for 30 seconds, or so, +-the toss again. Keep tossing and letting it sit until the Pasta is fully heated. Finally, add about 1/2 of the rough chopped Parsley, and toss it into the Pasta.

Ron's Note:
If the Pasta ends up a little dry, you can add a little more Wine, Butter, or both to the pan.

7..    Plate the pasta, dust with Parmesan Cheese, and sprinkle a little more of the Roughly Chopped Fresh Parsley on top.

Copywrite 2013 Cap'n Ron's, All Rights Reserved