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Casaculinarian.com Sunday Feast, Chicken Scampi over Linguini

 

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Casaculinarian.com Sunday Feast, Chicken Scampi over Linguini, Dinner for Four…

boneless chicken breast cut, washed, pounded, and seasoned with salt and pepper to 4 oz. portions- 4 breasts

linguini- 3/4 pound cooked al dente

chicken broth- 2 cups

corn starch- 1 teaspoon diluted in 2 teaspoons of warm water

lemon- 2 quarters squeezed for juice

olive oil- 1/4 cup

butter- 2 tablespoons

chopped garlic- 1 tablespoon

white wine- 1/4 cup

fresh chopped parsley- 1/2 teaspoon

fresh chiffonade basil- 1/2 teaspoon

salt and pepper for taste

onion powder 1/4 teaspoon

flour- 1 cup for dredging

Place a large pasta pot on medium heat and add 1 teaspoon of salt. Bring to a boil. Add chicken stock in a small pot and bring to a boil. When boiling add diluted cornstarch to thicken. When this comes to a second boil shut heat off. In a large sauté pan add oil and place on medium heat. Season chicken breasts with salt and pepper and dredge in flour. When oil is hot add dredged chicken breasts. Sear off both sides till flour is lightly browned. Drain oil, and add butter and garlic. Sweat all ingredients and before garlic burns, deglaze with white wine. Add thickend chicken broth, seasonings, and fresh herbs. Add Lemon juice. Reduce for 5-8 minutes on medium heat and turn off. When Linguini is cooked, add to a pasta bowl and add 1 teaspoon of butter or olive oil. Some Fresh chopped basil and parsley. A touch of salt. Mix well. Place pasta portion on plate. Add Chicken Breast and sauce over both chicken and pasta. Continue for 3 more plates. Enjoy! Jason

Published inDinnerHomestyle FoodsRecipes