Chicken Scampi

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

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

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

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

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

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

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  Parsley, Fresh(60g)

Instructions

1. 1Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. Reserve 1 cup of the pasta cooking liquid, then drain*.
2. 2Pat the chicken dry. Place in a bowl and toss with the salt and the flour.
3. 3In a large, deep skillet, heat the oil and 1 tablespoon of the butter over medium. Add the chicken and cook on all sides untiled browned and cooked through, about 5 minutes. Remove to a plate.
4. 4Add 1 tablespoon butter and the shallot to the skillet. Cook until the shallot is beginning to soften, about 3 minutes. Stir in the garlic and let cook 30 seconds to 1 minute, until fragrant.
5. 5Pour in the wine and stir to scrape up the browned bits from the bottom of the skillet. Let simmer until reduced by half, about 3 minutes.
6. 6Reduce the heat to low. Add ½ cup of the reserved pasta water, lemon zest, lemon juice, red pepper flakes, chicken, pasta, and remaining 2 tablespoons butter. With tongs, toss the noodles with the chicken so that they are coated with the garlic-lemon sauce. Add the Parmesan and parsley. Continue tossing until silky and combined. Enjoy immediately, with additional Parmesan to taste.