Jacked-Up Chicken Scampi with Linguine
Ingredients
- 4 tbs butter unsalted
- 1 lb chicken breast boneless and skinless, cut into small cubes
- 1 onion chopped
- 5 cloves garlic minced
- 1 tsp oregano dried
- 1/2 tsp crushed red pepper flakes
- 1 cup dry white wine
- 2 cup chicken stock
- 1 tbs hot sauce
- 2 tbs lemon juice freshly squeezed
- 12 oz linguine uncooked
- 1/2 cup cherry tomatoes halved or quartered
- 1/4 cup parmesan cheese grated
Instructions
- Melt the butter in a large pot over medium-high heat. Add the chicken and cook until no longer pink, about 5 minutes.
- Add the onion, garlic, oregano and red pepper flakes to the pot and cook for 5 more minutes, or until the onion begins to soften and becomes translucent.
- Add the wine, chicken stock, hot sauce, lemon juice and linguine. Cook, stirring occasionally, for about 8 minutes, or until the linguine is al dente. If you feel that more liquid is necessary, add 1/2 cup of chicken broth at a time until the pasta is cooked to your preference.
- Stir in the tomatoes and garnish with parsley and Parmesan cheese.
Notes
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