Chicken Scampi

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 12 oz linguine
• 6 clove garlic
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• ½ cup dry white wine
• ½ cup chicken broth
• 1 lemon
• ½ tsp red pepper flakes (optional)
• ¼ cup fresh parsley (optional)
• 1 tsp salt
• ½ tsp black pepper

Steps

1. Cut chicken breasts into 1-inch pieces and season with salt and pepper. Mince garlic. Cook linguine according to package directions until al dente; reserve 1 cup of pasta water before draining.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. Reduce heat to medium, add butter to the skillet. Once melted, add minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant, being careful not to burn the garlic.
4. Pour in white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes until slightly reduced.
5. Return cooked chicken to the skillet. Add the cooked linguine and a squeeze of fresh lemon juice. Toss to combine, adding a splash of reserved pasta water if the sauce is too thick.
6. Garnish with fresh chopped parsley, if desired, and serve immediately.