6 ounces dry whole grain spaghetti or angel hair pasta
1 pound chicken, cut into small pieces
2 T lemon juice, divided
A little salt and pepper
⅓ c reduced-fat butter or Smart Balance Light
¼ t salt
Fresh ground pepper, to taste
1 T fresh garlic, minced
¼ c reduced-sodium chicken broth
1 tsp all purpose flour
Chives for garnish, optional
1 – Prepare the pasta to al dente, according to package directions.
2 – Sprinkle chicken with 1 tablespoon of the lemon juice and a little salt and pepper. Spray a large nonstick skillet with cooking spray, and heat over medium heat.
3 – Add chicken pieces, and cook for about 4 minutes per side, or until done. Remove the chicken to a plate and set aside.
4 – Wipe pan with a paper towel, and coat with additional cooking spray. Melt butter in the pan, and add salt, pepper, and garlic. Cook for one minute, stirring occasionally. Stir in the wine, chicken broth, and remaining 1 tablespoon of lemon juice. Cook over medium-high heat until it starts to boil. Turn heat down to medium and continue to cook for about 2-3 minutes until the mixture is reduced to about ¾ cup.
5 – Add flour to the sauce and whisk until combined. Sauté over medium heat for 1 minute. Mix in cooked chicken and sauté until heated through.
6 – For each serving, divide ¾ cup pasta on each plate. Spoon about 1 cup of Chicken Scampi with sauce on top of pasta. Garnish with chopped chives, if desired.
Makes 4 servings
This recipe has 380 calories, 10 grams of fat, and 10 SmartPoints per serving. Olive oil can be used in place of the cooking spray, but it’ll add a little to the calorie and fat content.
Cook’s Tip: If you don’t have white wine on hand, you can replace the amount called for in this recipe with additional reduced-sodium chicken broth.
To round out this meal, you could pair it with a bright, leafy green salad, or some sautéed asparagus. It makes a flavorful light meal perfect for a weeknight treat or a special date night!