Chicken scampi

 From the Kitchn

Bijou sent this recipe to us.  We have some kids who are not huge fans of shrimp so this chicken version of pasta and sauce was right up our alley.  It did not disappoint. 

6 cloves of garlic, finely diced

1 large handful of parsley, finely chopped

1 small lemon, juice (2 tbs) and zest (1 tsp)

1 lbs chicken breasts cut into bite sized pieces

2 tbs wondra flour *

1/4 tsp salt

1 lbs dry linguine

4 tbs butter

red pepper flakes to taste

1/2 cup white wine or vermouth

1/2 cup chicken broth

Bring a large pot of water to a boil for the pasta, salt when it comes to a boil

Cook the pasta to 2 minutes under al dente and save 1 cup of pasta water

Toss the chicken in a large bowl with the flour and salt

Heat a large skillet with 2 tbs of olive oil over medium high heat 

Cook the chicken in a single layer until cooked through about 4-5 minutes a side

Remove chicken to a plate

Reduce the heat medium and add the butter until melted

Add the garlic and red pepper flakes and cook until fragrant but do not brown

Add in white wine and scrape the bottom of the pan with your spoon

Cook until wine is reduced by half, about 3-4 minutes

Add in the chicken stock and reduce heat to a simmer

Add in your cooked pasta, chicken and any pan juices, and increase heat to medium high, tossing everything together adding pasta water to loosen as desired

Remove from heat and add the lemon juice, lemon zest, and parsley and taste for seasoning

You know we also added parmesan cheese to it too

*Wondra flour is supposed to make the "breading" less clumpy but we didn't have any.  Use it if you've got it but it wasn't ruined since we didn't have any.