6ouncesdry whole grain spaghetti or angel hair pasta
1poundchicken, cut into small pieces
2Tlemon juice, divided
A little salt and pepper
⅓creduced-fat butter or Smart Balance Light
¼tsalt
Fresh ground pepper, to taste
1Tfresh garlic, minced
¾cwhite wine, see tip
¼creduced-sodium chicken broth
1tspall purpose flour
Chives for garnish, optional
Instructions
First, you want to prepare the pasta according to the package on the box. Make sure it’s prepared al dente. This is the best way to make sure it’s cooked for the recipe.
Spray a large nonstick skillet with cooking spray, and heat over medium heat to cook the chicken. Take the diced-up chicken pieces and sprinkle them with 1 tablespoon of lemon juice or fresh lemon. Add a little salt and pepper before tossing them into the skillet.
Throw your chicken pieces into the skillet, and cook for about 4 minutes per side, or until they are fully cooked. Once they are done you will remove the chicken from the skillet, put it on a plate and just set it aside for now.
Wipe your skillet with a paper towel and add in salt, pepper, and garlic. You will want to cook the spices for one minute, stirring occasionally. Next up, stir in the ¾ cup of wine, chicken broth, and the remaining lemon juice. You want to cook this over medium-high heat until it really starts to boil. Once it’s boiling, turn the heat down to medium. Keep cooking for 2-3 minutes until the mixture has evaporated some and is reduced to about ¾ cup.
Now you will want to add flour to the sauce. Whisk until combined and sauté over medium heat for just about 60 seconds. It’s time to mix in those tender chicken pieces. Sauté them until heated through. You are almost ready to serve a homemade meal straight from a restaurant!
It is suggested to divide ¾ cup pasta on each plate to divide the servings proportionately. Once the pasta is divided you will spoon 1 cup of Chicken Scampi with sauce on top of your pasta. To add a pretty little touch, garnish with chopped chives.