ITALIAN CHICKEN SCAMPI

This is such a wonderful chicken recipe. It has all the same, fantastic flavors of shrimp scampi only it’s made with chicken! To make it skinny, I sautéed the chicken in a reduced-fat buttery, garlic and lemon wine sauce. It’s easy to make and tastes luxuriously rich! Each serving has 380 calories, 10 grams of fat and 10 Weight Watchers SmartPoints.

INGREDIENTS:

6 ounces dry whole grain spaghetti or angel hair pasta

1 pound chicken, (boneless skinless) cut into small pieces

1 tablespoon lemon juice

A little salt and pepper

⅓ cup reduced-fat butter or Smart Balance Light

¼ teaspoon salt

Fresh ground pepper, to taste

1 tablespoon fresh garlic, minced

¾ cup white wine, see shopping tip

¼ cup reduced-sodium chicken broth

1 tablespoon fresh lemon juice

1 teaspoon all-purpose flour

Chives for garnish, optional

DIRECTIONS :

1. Prepare the pasta according to package directions. Cook the pasta al dente (not overcooked). Drain and set aside.

2. Sprinkle chicken with 1 tablespoon lemon juice and a little salt and pepper. Coat a large nonstick pan with cooking spray. Add chicken pieces. Cook for about 4 minutes, using a spatula, turn over, stir often and continue to cook for about 3-4 minutes, until chicken is cooked completely. Remove to a plate and set aside.

3. Wipe pan clean and coat with more cooking spray.  Melt butter in pan. Add salt, pepper and garlic. Cook for 1 minute. Stir in white wine, chicken broth and lemon juice. Cook over medium-high heat until it starts to boil, turn heat down to medium and continue to cook for about 2-3 minutes until the mixture is reduced to about ¾ cup.

4. Add flour to sauce and whisk until combined. Sauté over medium heat for 1 minute. Mix in cooked chicken and sauté until heated through.

5. To plate each serving: Divide ¾ cup pasta on each plate. Spoon about 1 cup of Chicken Scampi with sauce on top of pasta. Garnish each with chopped chives, if desired.

6. Serve immediately.