Kitten’s Chicken Scampi
Servings 4
INGREDIENTS:
1/2 cup butter
2 tablespoons oil (olive or vegetable oil)
2 green onions, chopped, chopped
1/2 teaspoon crushed red pepper flakes (or adjust to taste, can omit)
2 teaspoons dried Italian seasoning
3 large garlic cloves, minced (garlic lovers can use more)
3 tablespoons lemon juice (or to taste)
4 boneless chicken breasts
1 teaspoon seasoned salt (or to taste, can use white salt)
fresh ground black pepper, to taste
1/2- 3/4 cup heavy 35% whipping cream (use whipping cream only)
1/4 -/3 cup grated parmesan cheese (or to taste, more for topping)
1 pound thin spaghetti, cooked (or to taste, or use penne pasta)
INSTRUCTIONS:——————————————-
Slice the chicken breasts into four long strips; set aside.
In a large skillet melt 1/2 cup butter with the olive oil over medium heat; add green onions, red pepper flakes, Italian seasoning and garlic; cook stirring for 2 minutes no more than 2 minutes or the garlic will start to burn) then stir in lemon juice.
Add in chicken strips then sprinkle with seasoned salt and black pepper; cook stirring with wooden spoon over medium heat for 3-4 minutes.
Reduce heat to low and cook for about 15-20 minutes or until the chicken is thoroughly cooked through.
Add in whipping cream and Parmesan cheese, stirring continuously until heated and mixed through, about 6-8 minutes (there might be traces of butter around the edges of the skillet, don’t worry everything will mix in together once it is tossed with the pasta).
Add in cooked pasta; toss with the cream sauce to coat, then sprinkle with more Parmesan cheese.
Posted on www.recipezazz.com
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Tags: chicken breast
I really liked this dish, Kitten! Wonderfully spicy and dare I say, sinful with the butter, cream and cheese. I used slightly over a pound of chicken tenders (on sale and cheaper than breasts this week, go figure.) For folks fearing the spice, don’t worry – when you add in all the pasta, it won’t be too much. I’m looking forward to making my co-workers jealous with my leftovers tomorrow.
I have passed this recipe up a few times not knowing it has been the scampi recipe I’ve been searching so long for, It was top shelf for sure, my mom & I loved it! Thank you so much for sharing. (I followed to the tee, but only added about 1/4 t. of red pepper flakes and it was plenty spicy for me, and two chicken breast was plenty for this sauce, we still had leftovers.