Chicken Scampi


Many years ago, when we first moved to Colorado in 1987, I bought my first cookbook titled  Creme de Colorado. I am amazed that it is still in print. On second look, maybe it is not in print. Although it does say 25 years of cooking. Anyway, we were looking through it the other day and found a recipe that we used to cook a lot because it was easy and could be prepared very quickly. It is a very simple recipe, but of course I modified it slightly to add a bit more flavor, but the idea is still there. I will have to dig for some more meals that I have not made in a long time. In the meantime, try this one.

Chicken Scampi


  • 4 Tbsp butter

  • 3 Tbsp olive oil

  • ¼ cup finely chopped green onions

  • 2 cloves garlic, minced

  • ½ lemon, juiced

  • 1 ½ pounds chicken breast, ½ inch slice

  • salt and freshly ground black pepper

  • ¼ cup dry white wine

  • ¼ cup parsley, minced

  • 3 roma tomatoes, seeded and diced

  • 1 pound thin pasta

  • Freshly grated parmesan cheese


  1. Cook pasta in salted water to al dente.

  2. Add 1 tablespoon olive oil to hot skillet.

  3. Pat chicken dry, salt and pepper, and add to skillet.

  4. Brown and cook thoroughly.

  5. Remove to plate and cover to keep warm.

  6. Add wine to deglaze skillet, be sure to scrape up the brown bits.

  7. Add butter and remaining olive oil.

  8. Once butter has melted, add garlic and onions.

  9. Cook until fragrant and add lemon juice and tomatoes.

  10. Add chicken and any juices on plate.

  11. Heat thoroughly.

  12. Add pasta and parsley, toss to combine.

  13. Serve immediately with freshly grated parmesan.

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