Real Recipes From Real Home Cooks ®

chicken & zucchini scampi - cass's

(1 rating)
Recipe by
Cassie *
Somewhere, PA

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

(1 rating)
yield 4 - 6
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For chicken & zucchini scampi - cass's

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

How To Make chicken & zucchini scampi - cass's

  • 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.
  • 2
    Now, add the garlic and onions to the pan. Cook for a few minutes.
  • 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.
  • 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..
  • 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.
  • 6
    Plate and sprinkle with fresh Asiago or Parmesan cheese. Can also garnish with fresh parsley.
  • 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.