Ingredients:
– 3 tablespoons flour
– 1 teaspoon Italian seasoning
– 1 ½ lbs. boneless, skinless chicken breasts, cut into bite-size pieces
– 2 tablespoons olive oil
– 4 tablespoons butter
– 4 cloves garlic, minced
– ¾ cup dry white wine (such as sauvignon blanc)
– ⅛ teaspoon red pepper flakes
– 12 ounces thin spaghetti
– 2 tablespoons lemon juice
– ¼ cup chopped parsley
– ⅔ cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Combine the flour and Italian seasoning in a bowl. Pat dry the chicken pieces with paper towels and coat them in the flour mixture.
2. In a large skillet over medium-high heat, heat the olive oil. Add the chicken pieces in a single layer and cook until browned on both sides. Ensure the chicken is cooked through, then transfer it to a plate.
3. In the same skillet over medium-low heat, melt the butter. Add the minced garlic and cook, stirring continuously, for about 1 minute. Carefully pour in the white wine and red pepper flakes. Increase the heat to medium and simmer until the liquid reduces by half, scraping the browned bits from the bottom of the pan.
4. While the sauce simmers, boil a large pot of water and cook the spaghetti according to package directions. Reserve ½ cup of the pasta water before draining.
5. Remove the skillet from heat and whisk in the lemon juice. Return the cooked chicken to the skillet, heating for a minute to warm it.
6. Place the drained spaghetti in a large serving bowl, then pour the chicken and sauce over it. Add chopped parsley and freshly grated Parmesan cheese. Toss to coat the pasta evenly. If the pasta seems dry, add a bit of the reserved pasta water. Season with salt and pepper to taste.
7. For optimal flavor, serve the Chicken Scampi promptly.