Lightly breaded chicken pieces fried to golden brown and then combined with pasta in a lemon garlic butter sauce. Who says you have to make Scampi with Shrimp? Chicken is perfect for this dish. This is so fresh and light and always a big hit with friends and family.
3 tablespoons flour
1 teaspoon Italian seasoning
1 ½ lbs. boneless skinless chicken breast cut in bite size pieces
2 tablespoons olive oil
4 tablespoon butter
4 cloves garlic minced
¾ cup dry white wine
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
Whisk together the flour and Italian seasoning. Dry the chicken pieces with paper towels. The drier the better so they fry up golden. Dredge the chicken pieces in the flour mixture.
Heat the olive oil in a large skillet over medium heat. Add the chicken pieces in a single layer and cook until browned on both sides. Cook until the chicken is cooked through.
Transfer the chicken pieces to a bowl or plate.
Melt the butter in the same skillet over medium low heat. Add the garlic and cook for 1 minute while stirring continuously. Carefully add the wine and red pepper flakes.
Return the heat to medium and cook until it is reduced by half. Make sure you scrape the bottom of the pan to get the brown bits off. Meanwhile bring a large pot of water to a boil and cook the spaghetti according to package directions. Drain well.
Remove the skillet from the heat and whisk in the lemon juice. Add the chicken back to the skillet cooking for just a minute to warm it up.
Add the well-drained pasta to a large serving bowl and pour the sauce and the chicken over the top. Sprinkle with freshly grated Parmesan cheese and toss to coat.
Season with salt and pepper to taste. Add lemon slices and a little sprinkle of parsley. For best results serve promptly.