It’s Italy on a plate! A buttery, garlicky sauce, rounded with the crispness of white wine and zestiness of lemon juice, coat al dente spaghetti and special-spiced chicken strips pan fried until golden. Finished with fresh basil and Italian-style grated hard cheese, this scampi recipe doesn’t skimp on flavour, Chef.
Chicken Scampi Pasta
Chicken Scampi Pasta
with grated Italian-style cheese & fresh basil
Hands on Time: 15 - 35 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Chicken
- Free-range Chicken Mini Fillets
- Fresh Basil
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Lemon Juice
- Rub & Flour
- Spaghetti
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
COOK THE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
Chicken
Place a pan over medium heat with a drizzle of oil and a knob of butter. Pat the Chicken dry with paper towel, coat in the rub & flour, and season. When hot, fry the chicken strips until golden but not cooked through, 1-2 minutes per side. Remove from the pan.
SAUCE
Return the pan to medium heat with 20g of butter. Add the grated garlic and fry until fragrant, 30-60 seconds. Deglaze the pan with the wine and cook until almost evaporated. Pour in the lemon juice and 100ml of the reserved pasta water. Add the chopped parsley and the Chicken, and simmer until cooked through, 1-2 minutes.
JUST BEFORE SERVING
Add the cooked pasta to the pan. Mix until combined. Add a generous drizzle of olive oil and season.
TIME TO EAT
Bowl up the Chicken pasta, sprinkle over the cheese, and garnish with the rinsed basil leaves. Well done, Chef!
COOK THE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
Chicken
Place a pan over medium heat with a drizzle of oil and a knob of butter. Pat the Chicken dry with paper towel, coat in the rub & flour, and season. When hot, fry the chicken strips until golden but not cooked through, 1-2 minutes per side. Remove from the pan.
SAUCE
Return the pan to medium heat with 40g of butter. Add the grated garlic and fry until fragrant, 30-60 seconds. Deglaze the pan with the wine and cook until almost evaporated. Pour in the lemon juice and 200ml of the reserved pasta water. Add the chopped parsley and the Chicken, and simmer until cooked through, 1-2 minutes.
JUST BEFORE SERVING
Add the cooked pasta to the pan. Mix until combined. Add a generous drizzle of olive oil and season.
TIME TO EAT
Bowl up the Chicken pasta, sprinkle over the cheese, and garnish with the rinsed basil leaves. Well done, Chef!
COOK THE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
Chicken
Place a pan over medium heat with a drizzle of oil and a knob of butter. Pat the Chicken dry with paper towel, coat in the rub & flour, and season. When hot, fry the chicken strips until golden but not cooked through, 1-2 minutes per side. Remove from the pan.
SAUCE
Return the pan to medium heat with 60g of butter. Add the grated garlic and fry until fragrant, 30-60 seconds. Deglaze the pan with the wine and cook until almost evaporated. Pour in the lemon juice and 300ml of the reserved pasta water. Add the chopped parsley and the Chicken, and simmer until cooked through, 2-3 minutes.
JUST BEFORE SERVING
Add the cooked pasta to the pan. Mix until combined. Add a generous drizzle of olive oil and season.
TIME TO EAT
Bowl up the Chicken pasta, sprinkle over the cheese, and garnish with the rinsed basil leaves. Well done, Chef!
COOK THE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
Chicken
Place a pan over medium heat with a drizzle of oil and a knob of butter. Pat the Chicken dry with paper towel, coat in the rub & flour, and season. When hot, fry the chicken strips until golden but not cooked through, 1-2 minutes per side. Remove from the pan.
SAUCE
Return the pan to medium heat with 80g of butter. Add the grated garlic and fry until fragrant, 30-60 seconds. Deglaze the pan with the wine and cook until almost evaporated. Pour in the lemon juice and 400ml of the reserved pasta water. Add the chopped parsley and the Chicken, and simmer until cooked through, 2-3 minutes.
JUST BEFORE SERVING
Add the cooked pasta to the pan. Mix until combined. Add a generous drizzle of olive oil and season.
TIME TO EAT
Bowl up the Chicken pasta, sprinkle over the cheese, and garnish with the rinsed basil leaves. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Chicken Scampi Pasta?
The preparation time for Chicken Scampi Pasta with grated Italian-style cheese & fresh basil is between 15 and 35 minutes.
What is the total time required to make Chicken Scampi Pasta with grated Italian-style cheese & fresh basil?
The total time required to make Chicken Scampi Pasta with grated Italian-style cheese & fresh basil is between 20 and 35 minutes.
How many servings does Chicken Scampi Pasta provide?
4 servings
What are the main ingredients in Chicken Scampi Pasta?
Chicken, Free-range Chicken Mini Fillets, Fresh Basil, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon Juice, Rub & Flour, Spaghetti, White Wine
What is the nutritional information of Chicken Scampi Pasta?
Calories: 734, Carbs: 93 grams, Fat: grams, Protein: 55.6 grams, Sugar: 4.3 grams, Salt: 383 grams
How do I prepare Chicken Scampi Pasta?
CHICKEN: Place a pan over medium heat with a drizzle of oil and a knob of butter. Pat the chicken dry with paper towel, coat in the rub & flour, and season. When hot, fry the chicken strips until golden but not cooked through, 1-2 minutes per side. Remove from the pan. TIME TO EAT: Bowl up the chicken pasta, sprinkle over the cheese, and garnish with the rinsed basil leaves. Well done, Chef! JUST BEFORE SERVING: Add the cooked pasta to the pan. Mix until combined. Add a generous drizzle of olive oil and season. SAUCE: Return the pan to medium heat with 40g of butter. Add the grated garlic and fry until fragrant, 30-60 seconds. Deglaze the pan with the wine and cook until almost evaporated. Pour in the lemon juice and 200ml of the reserved pasta water. Add the chopped parsley and the chicken, and simmer until cooked through, 1-2 minutes. COOK THE PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Chicken Scampi Pasta?
Chicken, Free-range Chicken Mini Fillets, Fresh Basil, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon Juice, Rub & Flour, Spaghetti, White Wine
How many calories does Chicken Scampi Pasta have?
734 calories
How much fat content does Chicken Scampi Pasta have?
grams
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