- 2 teaspoons olive oil (approximate measure)
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon seasoned salt
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 2 tablespoons butter
- juice of 1/2 lemon
- 4 green onions
- 3 cloves garlic minced or crushed
- salt and pepper to taste
- grated parmesan cheese optional
- 12 ounces pasta of your choice
Cook the pasta according to package directions while preparing chicken.
Heat olive oil in a 12″ skillet over medium-high heat. Add chicken. Sprinkle with seasoned salt, and saute until cooked through. Remove cooked chicken to a bowl, and set aside.
Add wine, chicken broth, butter, and lemon juice to same skillet, and bring to a simmer over medium heat. Cook 3-4 minutes until alcohol smell has cooked off.
Stir in green onions, garlic, and chicken. Cook 3 minutes longer, and add salt and pepper to taste.
Serve over hot pasta, sprinkled with parmesan cheese if desired.
If you would like to make shrimp scampi instead, skip the steps to cook and remove the chicken. Add 12-16 ounces raw, peeled shrimp with the green onions and garlic, and cook 3-5 minutes until shrimp are opaque and C-shaped.
- Prep Time: 5
- Cook Time: 15