Ingredients
½lbangel hair pasta
2tbspunsalted butter
2tbspolive oil
½lbchicken cutlets,boneless, skinless
½tspsalt
¼tspground black pepper
4clovesgarlic,minced
⅛tspred pepper flakes,a pinch crushed
½cupdry white wine,(such as sauvignon blanc)
1zest and juice of lemon,(about 1 tbsp of zest 3 tbsp of juice), plus more lemon wedges for serving
¼cupparsley,chopped
Preparation
Cook the pasta in a large pot of salted boiling water, according to package instructions or until al dente. Scoop out about a cup of the pasta cooking water and set it aside. Drain the pasta.
Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Pat the chicken dry and season both sides with the salt and a few grinds of fresh black pepper. Add the chicken to the skillet and cook about 2 minutes per side, until golden brown and cooked through.
Transfer the chicken to a cutting board to rest, leaving the fat in the pan.
Add the garlic and red pepper flakes to the skillet and cook until fragrant. Add the wine and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer for 3 to minutes, until reduced by about half.
Add the cooked pasta, lemon zest, parsley, and half a cup of the reserved pasta water to the skillet and toss to combine. If it seems too dry or like the sauce isn’t coating the pasta, stir in some more of the reserved pasta cooking water.
Cut the chicken into slices and toss with the pasta. Serve with extra lemon wedges for squeezing over the scampi.
