Chicken Scampi

• •
  Pasta, Spaghetti, Whole Wheat, Dry(227g)
• •
  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  ½ teaspoon kosher salt
• •
  Flour, All-Purpose, White(30g)
• •
  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Unsalted Butter(60g)
• •
  Shallot
• •
  Garlic(30g)
• •
  Wine, White, Dry(120g)
• •
  Lemon
• •
  Lemon Juice, Fresh(60g)
• •
  Red pepper flakes(3g)
• •
  Parmesan Cheese(80g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

• •
  Parsley, Fresh(60g)

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the whole wheat spaghetti and cook 8–10 minutes until al dente. Reserve 1 cup of pasta cooking liquid, then drain and set aside.
2. 2Pat the chicken breast dry with paper towels. Toss with salt and coat evenly in the all-purpose flour.
3. 3Heat the olive oil and 1 tablespoon of butter in a large deep skillet over medium-high heat. Add the chicken and cook 5–7 minutes per side until golden brown and internal temperature reaches 165°F. Remove to a plate.
4. 4Add the remaining 1 tablespoon of butter and the diced shallot to the skillet over medium heat. Cook 3–4 minutes until the shallot begins to soften and turn translucent. Add the minced garlic and cook 30 seconds to 1 minute until fragrant.
5. 5Pour in the white wine and stir, scraping up any browned bits from the bottom of the skillet. Simmer over medium heat 3–4 minutes until reduced by half.
6. 6Reduce heat to low. Add ½ cup reserved pasta water, lemon zest, fresh lemon juice, and red pepper flakes. Return the chicken to the skillet, then add the cooked pasta and remaining 2 tablespoons butter. Toss continuously with tongs 2–3 minutes until the noodles are coated in the silky garlic-lemon sauce.
7. 7Stir in the grated Parmesan and fresh parsley until combined.
8. 8Divide evenly into 4 airtight containers while hot. Serve immediately or refrigerate for up to 4 days. Top with additional Parmesan before eating.