Chicken Scampi

Chicken Scampi

Ingredients:

• 1/2 cup Bob’s Red Mill Gluten Free All Purpose Flour

• 1 lb chicken breasts

• Zest of two lemons, divided 

• ½ cup lemon juice

• 6 garlic cloves, minced

• 12-16 oz gluten free pasta

• Kosher salt and black pepper to taste

• 2 Tbsp extra virgin olive oil

• 3 Tbsp salted butter

• ½ tsp crushed red pepper, optional

Allow the chicken breasts to come to room temperature. Bring a pot of water to a rolling boil. While that goes, carefully thinly slice the chicken breasts in half long ways. 

In a bowl, combine the Bob’s Red Mill Gluten Free All Purpose Flour, zest of one lemon, and a half teaspoon each of kosher salt and black pepper. Dredge the chicken breasts in the lemon flour mixture until fully coated and reserve.

Preheat a large skillet over medium heat. Heat the extra virgin olive oil, and carefully add the chicken in batches without overcrowding the skillet. Cook for 3-4 minutes per side until beautifully golden and an internal temperature of 165F has been reached. Remove the chicken and let it rest.

Salt the pasta water gratuitously and cook the pasta according to the box instructions. While the pasta cooks, melt down the butter and sauté the remaining lemon zest and minced garlic in the reserved skillet. For heat, add the crushed red pepper. Add the freshly squeezed lemon juice and reduce about two minutes before adding the pasta directly to the skillet. Add about a quarter to half cup of the pasta water to finish the sauce. Cook together for two minutes.  

Slice the chicken into smaller pieces and incorporate into the sauce and pasta. Serve warm and enjoy!