Chicken Scampi Pasta
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Recipe by Rasa Malaysia.
What we changed
Less oil and half the butter. Same dish, 149 calories lighter a serving.
Ingredients
Scaled from 4. Cooking times barely change.
- ¼ lb skinless, boneless chicken thigh (thinly sliced)201 cal
- 3 pinches of salt (divided)0 cal
- 3 oz spaghetti316 cal
- ⅜ tbsp olive oil58 cal
- 1 tbsp unsalted butter108 cal
- 1½ clove garlic (sliced)7 cal
- 2 pinches of chili powder1 cal
- ⅛ cup dry white wine25 cal
- ¼ tsp lemon zest0 cal
- ½ tbsp lemon juice4 cal
- ⅛ cup grated parmesan54 cal
- ⅛ cup fresh parsley (finely chopped, for garnish)0 cal
Contains milk, gluten
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
Method
- 01
Pat the chicken thighs dry and slice them thinly. Season the chicken with 1/2 teaspoon of salt. Heat 3 tablespoons of olive oil in a skillet over medium-high heat, add the chicken, and stir occasionally until the meat is cooked through. Transfer the chicken to a plate and set aside.
- 02
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain the spaghetti, reserving 1 cup of pasta water.
- 03
Melt 4 tablespoons of butter in a skillet over medium-high heat. Add the sliced garlic and chili powder, and sauté for 30 seconds until fragrant. Then pour in the dry white wine. Reduce the heat to medium and bring the mixture to a simmer. Continue cooking for 2 to 3 minutes, or until the sauce is reduced by half.
- 04
Transfer the chicken, spaghetti, and 3/4 cup of pasta water to the skillet. Cook over medium heat, stirring in the lemon zest, lemon juice, and the remaining 4 tablespoons of butter. Continue cooking until the butter melts and the pasta has absorbed the sauce completely. Turn off the heat and stir in 1/4 cup of grated Parmesan cheese. Add the remaining salt to taste.
- 05
To serve, garnish with the remaining grated parmesan and chopped parsley on top.