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-flour 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.
Sensational Chicken Scampi Pasta
Sensational 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 with 20g of butter to medium heat. 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 browned 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. Well done, Chef!
Spaghetti - 100g
Free-range Chicken Mini Fillets - 150g
Rub & Flour - 40ml
Garlic Clove - 1
White Wine - 50ml
Lemon Juice - 15ml
Fresh Parsley - 5g
Grated Italian-style Hard Cheese - 40ml
Fresh Basil - 3g
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 with 40g of butter to medium heat. 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 browned 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. Well done, Chef!
Spaghetti - 200g
Free-range Chicken Mini Fillets - 300g
Rub & Flour - 80ml
Garlic Clove - 1
White Wine - 100ml
Lemon Juice - 30ml
Fresh Parsley - 10g
Grated Italian-style Hard Cheese - 80ml
Fresh Basil - 5g
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 with 60g of butter to medium heat. 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 browned 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. Well done, Chef!
Spaghetti - 300g
Free-range Chicken Mini Fillets - 450g
Rub & Flour - 120ml
Garlic Cloves - 2
White Wine - 150ml
Lemon Juice - 45ml
Fresh Parsley - 15g
Grated Italian-style Hard Cheese - 125ml
Fresh Basil - 8g
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 with 80g of butter to medium heat. 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 browned 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. Well done, Chef!
Spaghetti - 400g
Free-range Chicken Mini Fillets - 600g
Rub & Flour - 165ml
Garlic Cloves - 2
White Wine - 200ml
Lemon Juice - 60ml
Fresh Parsley - 20g
Grated Italian-style Hard Cheese - 160ml
Fresh Basil - 10g
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