Name: Garlic herb chicken scampi pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/3 cup protein pasta; 6 cups water; 1 3/4 tsp salt; 11 oz boneless skinless chicken breast, cut into 1/2-inch strips; 1/2 tsp extra virgin olive oil; 3 cloves garlic, minced; 1/2 tsp red pepper flakes; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1 tbsp fresh parsley, chopped; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 10 min

Fill a large pot with the water and 1 1/4 tsp of the salt, then bring to a boil. Add the pasta and cook for 10 minutes until tender. Scoop out half a cup of the pasta cooking water and set it aside, then drain the pasta.
While the water comes to a boil, pat the chicken strips dry with paper towels. Season with the remaining 1/4 tsp of salt and half the black pepper.
Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken in a single layer and cook for 3 minutes. Flip and cook for 3 minutes more until golden and cooked through. Move the chicken to a plate. Done when opaque in the center, 165°F.
Lower the skillet heat to medium. Add the garlic and red pepper flakes to the empty pan and cook for 1 minute until fragrant. Stir in most of the lemon juice, the lemon zest, and half the parsley.
Add the cooked pasta and a quarter cup of the reserved pasta water to the skillet. Toss over medium heat for 1 minute, adding more water by the tablespoon until the pasta and chicken are lightly coated and glossy. Return the chicken to the pan for 30 seconds to warm through. Transfer to a plate, finish with the remaining lemon juice and black pepper, and garnish with the rest of the parsley.

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Instructions

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