Not Really Chicken Scampi |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Thrown together in the kitchen...delish! Ingredients:
1 (16 ounce) package linguine |
2 tablespoons butter |
1 tablespoon olive oil, or as needed |
1 onion, chopped |
2 portobello mushrooms, chopped, or to taste |
3 cloves garlic, chopped |
1 teaspoon olive oil, or as needed |
4 skinless, boneless chicken breast halves - thinly sliced and cut into cubes |
1/2 cup white wine |
1 (14 ounce) can diced tomatoes |
1 tablespoon chopped fresh parsley, or to taste |
1/2 teaspoon red pepper flakes |
1 lemon, halved |
Directions:
1. Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
2. Heat butter and 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion, mushrooms, and garlic in the hot oil-butter mixture until slightly softened, 2 to 3 minutes.
3. Heat 1 teaspoon olive oil in a separate skillet; cook and stir chicken in the hot oil until no longer pink in the center, about 10 minutes. Transfer chicken to onion mixture.
4. Pour white wine into chicken-onion mixture; bring to a simmer. Add tomatoes, parsley, red pepper flakes, and linguine; mix well. Simmer until heated through, 3 to 5 minutes. Squeeze lemon halves over mixture; toss.
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