Chicken Scampi With Spinach Fettuccine Recipe
Are you looking for a Chicken Scampi With Spinach Fettuccine recipe that will make you beat the best chefs? The Chicken Scampi With Spinach Fettuccine is made with Chicken which can be easily found at any grocery store. If it is an impressive Main Dish that you require, then this dish is the answer. Treat your family to this Chicken Scampi With Spinach Fettuccine and they are going to adore you for it.
Ingredients
1 pound spinach fettuccine
1 pound thinly sliced chicken breast cutlets
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons butter
3 tablespoons olive oil,preferably extra-virgin
3/4 cup chopped scallions
4 large garlic cloves, minced
1 1/2 cups chicken broth, preferably reduced-sodium
1 cup dry white wine
3 tablespoons chopped fresh basil or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1/2 teaspoon dried
1/4 to 1/2 teaspoon crushed hot red pepper
1/2 cup chopped flat-leaf
Directions
1. Cook pasta in a large pot of boiling salted water until tender but still firm, 5 to 7 minutes. Drain in a colander.
2. Meanwhile, season chicken with salt and pepper. In a large frying pan, heat half each of butter and olive oil over medium-high heat. Add chicken and cook, turning once, until white throughout, about 5 minutes. Remove from pan.
3. Add remaining butter and oil to pan, reduce heat to medium, and add scallions and garlic. Cook, stirring often, until garlic is softened, 2 to 3 minutes. Add broth, wine, basil, thyme, and hot pepper. Bring to a boil and cook, stirring occasionally, until sauce is reduced by about one-fourth, 5 to 7 minutes. Return chicken to pan to reheat briefly, then remove chicken again.
4. Toss pasta and 1/4 cup of parsley with sauce. Divide among plates. Arrange chicken on top and garnish with remaining parsley.
2. Meanwhile, season chicken with salt and pepper. In a large frying pan, heat half each of butter and olive oil over medium-high heat. Add chicken and cook, turning once, until white throughout, about 5 minutes. Remove from pan.
3. Add remaining butter and oil to pan, reduce heat to medium, and add scallions and garlic. Cook, stirring often, until garlic is softened, 2 to 3 minutes. Add broth, wine, basil, thyme, and hot pepper. Bring to a boil and cook, stirring occasionally, until sauce is reduced by about one-fourth, 5 to 7 minutes. Return chicken to pan to reheat briefly, then remove chicken again.
4. Toss pasta and 1/4 cup of parsley with sauce. Divide among plates. Arrange chicken on top and garnish with remaining parsley.
