Not Really Chicken Scampi
Description
Chicken breasts and portobello mushrooms are tossed with linguine, tomatoes, and lemon for this quick and delicious not really chicken scampi recipe.
Ingredients
•
1 (16 ounce) package linguine
•
2 tablespoons butter
•
1 tablespoon olive oil, or as needed
•
2 portobello mushrooms, chopped, or to taste
•
1 onion, chopped
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3 cloves garlic, chopped
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1 teaspoon olive oil, or as needed
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4 skinless, boneless chicken breast halves - thinly sliced and cut into cubes
•
1/2 cup white wine
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1 (14 ounce) can diced tomatoes
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1 tablespoon chopped fresh parsley, or to taste
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1/2 teaspoon red pepper flakes
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1 lemon, halved
Directions
1
Bring a large pot of lightly salted water to a boil. Cook 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 large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until slightly softened, 2 to 3 minutes. Remove from heat.
3
Heat 1 teaspoon olive oil in a separate skillet. Add chicken; cook and stir until no longer pink in the center, about 10 minutes. Add chicken to mushroom mixture.
4
Stir white wine into chicken-mushroom mixture; bring to a simmer. Add tomatoes, parsley, pepper flakes, and linguine; stir well. Simmer until heated through, 3 to 5 minutes. Squeeze lemon into mixture; toss.