For an extra depth of flavor, consider adding a splash of chicken broth to the sauce. Adjust the amount of red pepper flakes to suit your spice preference. Fresh basil makes an excellent substitute, or complement, to parsley. Ensure the chicken is cooked through, but not overcooked, to maintain its tenderness.
Not Really Chicken Scampi
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME55 mins
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SERVING4 People
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VIEWS27
Savor the delightful twist on classic scampi with this dish, where succulent chicken takes center stage, bathed in a luscious, wine-infused tomato sauce. A quick and satisfying meal that brings a touch of Italian flair to your table.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate96 g
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Cholesterol80 mg
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Fiber8 g
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Protein42 g
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Saturated Fat6 g
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Sodium251 mg
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Sugar9 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepCook Linguine: Bring a large pot of lightly salted water to a rolling boil. Add the linguine and cook until al dente, about 11 minutes. Drain well, reserving about 1/2 cup of pasta water.
02
StepSauté Aromatics: In a large skillet, melt the butter with 1 tablespoon of olive oil over medium heat. Add the chopped onion, mushrooms, and garlic. Sauté until softened and fragrant, about 2-3 minutes. Remove from skillet and set aside.
03
StepCook Chicken: In the same skillet, heat 1 teaspoon of olive oil over medium-high heat. Add the cubed chicken and cook, stirring occasionally, until cooked through and lightly browned, about 8-10 minutes. Transfer the chicken to the skillet with the onion mixture.
04
StepCreate Sauce: Pour the white wine into the skillet, scraping up any browned bits from the bottom. Bring to a simmer, then add the diced tomatoes, parsley, and red pepper flakes. Mix well.
05
StepCombine and Simmer: Add the cooked linguine to the skillet with the sauce and chicken mixture. Toss to combine, adding a little of the reserved pasta water if needed to reach your desired consistency. Simmer for 3-5 minutes, allowing the flavors to meld together.
06
StepFinish and Serve: Squeeze the juice from both lemon halves over the mixture. Toss well. Serve immediately, garnished with extra parsley if desired.
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Karen Block
Jun 19, 2025I thought the sauce was a little bland, so I added a bouillon cube, and it was perfect!
Kraig Spencer
May 15, 2025This was so easy and delicious! My family loved it!
Ibrahim Hane
May 7, 2025I added some roasted red peppers for extra flavor, and it was amazing!
Syble Bergstrom
Apr 19, 2025I'll definitely make this again. Quick, easy and tasty!
Vallie Predovic
Mar 19, 2025I substituted zucchini for the mushrooms because my kids don't like mushrooms, and it still turned out great.