chicken & zucchini scampi - cass's

Name: Chicken & Zucchini Scampi - Cass's
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1 stick(s) butter; 3 tablespoon(s) extra virgin olive oil; 2 pound(s) boneless, skinless chicken breasts - cut into medallions; salt - fresh cracked pepper to season chicken; 5 clove(s) garlic, minced; 8 - green onions, chopped; 2 - small to med zucchini, julienned; 1/2 cup(s) white wine; 1/8 cup(s) lemon juice; 1 teaspoon(s) each dried basil and dried oregano; 1/3 - 1/2 cup(s) heavy cream; fresh - asiago cheese, grated; fresh - parsley - chopped for garnish - optional; 1/2 pound(s) linguine, cooked or favorite pasta - if not adding zucchini, make the full pound

(1 RATING)

258 Pinches 10 Photos

CJ *

Somewhere, PA

Updated on Jul 13, 2014

I have been tossing this recipe idea around in my mind and today I finally put it all together...the kids loved it, and it's a good way to get them to eat their veggies. I used only half the pasta I would normally use as the Zucchini served as the rest...It turned out just as I had anticipated...DELICIOUS! If your not a zucchini fan, just leave it out and use the full pound of pasta in its place. Enjoy! All photos belong to me

Rate

prep time 15 Min

cook time 20 Min

method Stove Top

yield 4 - 6

Ingredients

1 stick butter
3 tablespoons extra virgin olive oil
2 pounds boneless, skinless chicken breasts - cut into medallions
salt - fresh cracked pepper to season chicken
5 cloves garlic, minced
8 - green onions, chopped
2 - small to med zucchini, julienned
1/2 cup white wine
1/8 cup lemon juice
1 teaspoon each dried basil and dried oregano
1/3 - 1/2 cup heavy cream
fresh - asiago cheese, grated
fresh - parsley - chopped for garnish - optional
1/2 pound linguine, cooked or favorite pasta - if not adding zucchini, make the full pound

How To Make chicken & zucchini scampi - cass's

Step 1

In a large skillet over medium high heat - melt butter into the olive oil. Season chicken with the salt and pepper. Once butter is melted and bubbly - add the chicken and saute for about 15 minutes or until cooked through ( turning occasionally.) Remove the chicken from the pan and set aside.

Step 2

Now, add the garlic and onions to the pan. Cook for a few minutes.
Step 3

Add the zucchini to the skillet, along with the chicken and add the basil and oregano. You can also add more salt and pepper if needed. Cook for another 10 - 15 minutes more. Now is when I start the pasta.
Step 4

Remove chicken and zucchini and add the lemon juice and wine to the pan. ( the reason I removed the chicken and zucchini is so the zucchini wouldn't become to overcooked.) Scrape any bit and pieces if are any. Simmer for about 5 minutes and then add the cream. Stir until heated through..
Step 5

Return the zucchini and chicken back to the pan. Drain linguine - I don't rinse. Add to the pan with the chicken and zucchini and toss all together. Making sure to coat pasta with the sauce.
Step 6

Plate and sprinkle with fresh Asiago or Parmesan cheese. Can also garnish with fresh parsley.
Step 7

Note: If you feel you may want more sauce, double the butter, lemon juice, wine and cream. The amount of sauce was perfect for us, but some may like more, especially if using all pasta with no zucchini.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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