Chicken Scampi & Linguini
Submitted by chasd
Garlicky chicken pieces sauteed in butter with broccoli and red bell pepper, tossed with linguini and finished with lemon and Parmesan. A 30-minute weeknight pasta.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minScampi-style cooking isn’t just for shrimp.
This chicken version uses the same garlicky, buttery technique: golden chicken pieces sizzle alongside chopped broccoli and chunks of red bell pepper in a hot skillet.
A squeeze of lemon juice brightens everything up before the whole mix gets tossed with hot linguini and a shower of grated Parmesan.
It’s one of those meals that looks and tastes like you put in effort, but honestly, it’s done in about the same time it takes to boil the pasta.
Pro Tips
- Cut the chicken into even 1-inch pieces so they cook at the same rate and stay juicy
- Don’t overcook the broccoli; two minutes in the hot skillet keeps it vibrant green and slightly crisp
- Save a cup of pasta water before draining to loosen the sauce if it gets too thick when tossing
- Fresh lemon zest on top along with the juice adds an extra citrus punch
Ingredients
Directions
Put on water for linguini.
Heat butter and oil in large skillet, add garlic and sauté 2 minutes.
Add chicken and cook, stirring constantly, until golden.
Push to one side, add broccoli and red pepper.
Cook 2 minutes.
Season with salt and pepper, sprinkle with lemon juice and cook 2 minutes.
When water comes to boil, cook linguini, then drain pasta.
Add chicken and vegetable sauce to pasta and toss to coat evenly.
Serve with grated parmesan cheese
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