Chicken Scampi with Linguine
"This a great dish, my family loves it! Next time I make this I am going to try to bake the chicken in the oven to help lower the fat a little."
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 2 lbs boneless skinless chicken breasts
- 1 egg, beaten
- 3⁄4 cup Italian breadcrumbs
- 1⁄4 cup parmesan cheese
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 cup vegetable oil
- 1 lb linguine
- 1⁄2 cup butter
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 tablespoons butter
- 1⁄4 cup chopped fresh parsley
- lemon wedge
directions
- Cut the chicken into bite-size pieces.
- Dip the chicken in the beaten egg, then into the breadcrumbs, which have been mixed with the grated cheese, 1/2 tsp salt and 1/4 tsp pepper.
- Spread the coated chicken pieces on a rack or platter.
- This can be done several hours ahead and refrigerated.
- Heat 1/2 C oil in a large skillet.
- Add 1/3 of the chicken pieces; saute until golden brown.
- Remove chicken with a slotted spoon, and repeat with the remaining chicken pieces.
- Discard oil in the skillet, and wipe out.
- Cook the pasta.
- While the pasta is cooking, melt the 1/2 C butter in the skillet.
- Add the garlic and cook 1 minute.
- Add the cooked chicken, lemon juice, salt and pepper.
- Toss to coat the chicken pieces with the sauce.
- Do not allow the chicken to cook further.
- Drain the pasta, and toss with the remaining 2 T butter and spoon onto a heated platter.
- Spoon chicken and sauce over.
- Sprinkle with parsley and serve with the lemon wedges.
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RECIPE SUBMITTED BY
lisar
Provo, Utah
