Chicken Scampi Pasta Food

CHICKEN SCAMPI II

Steps:

• In a large skillet, heat the butter and oil over medium high until the butter melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice.
• Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter can be added if needed.

CHICKEN SCAMPI

Steps:

• Cook linguine according to package directions. Meanwhile, heat a large skillet over medium heat. Add the butter and olive oil; cook the onion and garlic until tender. Sprinkle chicken with salt and pepper; add to skillet. Cook until a thermometer reaches 165°, 3-4 minutes on each side. Remove chicken and keep warm. , In the same skillet, combine the tomato, lemon juice and parsley; heat through. Drain linguine; toss with tomato mixture. Top with chicken and sprinkle with Parmesan cheese.

CHICKEN SCAMPI WITH PASTA

Steps:

• Slice the chicken breasts into four long strips; set aside.
• In a large skillet melt 1/2 cup butter with the olive oil over medium heat; add green onions, red pepper flakes, Italian seasoning and garlic; cook stirring for 2 minutes no more than 2 minutes or the garlic will start to burn) then stir in lemon juice.
• Add in chicken strips then sprinkle with seasoned salt and black pepper; cook stirring with wooden spoon over medium heat for 3-4 minutes.
• Reduce heat to low and cook for about 15-20 minutes or until the chicken is thoroughly cooked through.
• Add in whipping cream and Parmesan cheese, stirring continuously until heated and mixed through, about 6-8 minutes (there might be traces of butter around the edges of the skillet, don't worry everything will mix in together once it is tossed with the pasta).
• Add in cooked pasta; toss with the cream sauce to coat, then sprinkle with more Parmesan cheese.

CHICKEN EMPANADAS

Steps:

• Pour olive oil into a saucepan; add onion, poblano, garlic, salt, pepper, chipotle, cumin, oregano, cayenne, and cooked chicken, pressing down as you go. Add currants.
• Place saucepan over high heat; cook until onions begin to soften slightly, about 3 minutes. Stir in diced tomatoes with green chiles. Pour in 1/3 cup water and mix to combine.
• Bring mixture to a simmer; reduce heat to medium and cook, stirring occasionally, until liquids are cooked down, 30 to 45 minutes.
• Remove from heat and let cool to room temperature, about 30 minutes. Chill thoroughly before use, 1 to 2 hours.
• While filling simmers, combine flour, salt, and sugar for dough in a bowl with your hand. Grate in cold butter, pausing as needed to combine. Drizzle in beaten egg and water. Mix with a fork until it starts to form a shaggy dough.
• Use your hands to squeeze mixture into a lump of dough; transfer to a work surface and knead into a ball of dough, 10 to 15 seconds.
• Wrap dough in plastic wrap and refrigerate for at least 1 hour, up to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Unwrap chilled dough and transfer to a lightly floured work surface. Use a bench scraper to divide into 8 equal pieces.
• Roll each dough piece into an 8-inch circle.
• Drain any excess juice from filling. Top each dough circle with a rounded 1/2-cup measure of the chicken mixture. Sprinkle some pepper Jack cheese over top.
• Brush edges of each dough circle with a small amount of water to dampen; fold over and seal with fingertips, making sure to not trap in any pockets of air. Crimp using your fingertips or a fork.
• Combine beaten egg and 2 teaspoons water for egg wash. Transfer empanadas to the prepared baking sheet and brush over egg wash. Sprinkle with cayenne.
• Bake in the center of the preheated oven until browned and crispy on the edges, about 35 minutes. Transfer to a wire rack to cool for about 5 minutes before serving.

CHICKEN SCAMPI WITH LINGUINE

Steps:

• Cut the chicken into bite size pieces. Dip the chicken in the beaten egg, then into the bread crumbs, which have been mixed with the grated cheese, ½ tsp salt, and ¼ tsp pepper. Spread the coated chicken pieces on a rack or a platter. This can be done several hours ahead and refrigerated.
• Heat ½ cup oil in large skillet. Add 1/3 chicken pieces; sauté until golden brown. Remove chicken with a slotted spoon, and repeat with remaining chicken. Discard oil from skillet, and wipe clean.
• Cook the pasta; add garlic salt to water for extra flavor while boiling. While the pasta is cooking, melt the ½ cup butter in the skillet. Add the garlic and cook 1 minute. Add the cooked chicken, lemon juice, salt and pepper. Toss to coat the chicken pieces with the sauce. Do not allow chicken to cook further.
• Drain the pasta, and toss the remaining 2 Tbsp butter; then spoon onto platter. Spoon chicken and sauce over pasta. Sprinkle with parsley and serve with lemon wedges. I like to use more lemon juice than the recipe calls for, but I love lemon!

BUTTERY CHICKEN "SCAMPI" PASTA

Steps:

• Melt the butter with the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute, until fragrant. Add the wine, the 1 1/4 teaspoons salt, the 1/4 teaspoon pepper, and the red pepper flakes. Simmer until the wine has reduced by half, 3 to 5 minutes.
• Season the chicken with the additional salt and pepper. Add the chicken to the sauce in the skillet and cook for 5 minutes, or until no longer pink inside and the juices run clear when it is pricked with a fork. Stir in the parsley and lemon juice. Serve over the pasta.

NOT REALLY CHICKEN SCAMPI

Steps:

• Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat butter and 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion, mushrooms, and garlic in the hot oil-butter mixture until slightly softened, 2 to 3 minutes.
• Heat 1 teaspoon olive oil in a separate skillet; cook and stir chicken in the hot oil until no longer pink in the center, about 10 minutes. Transfer chicken to onion mixture.
• Pour white wine into chicken-onion mixture; bring to a simmer. Add tomatoes, parsley, red pepper flakes, and linguine; mix well. Simmer until heated through, 3 to 5 minutes. Squeeze lemon halves over mixture; toss.