Easy Chicken Scampi with Linguine

Monday, February 15, 2010
One of those really easy dinners, but tasted like it took you all day. The flavors of these spices blended with the white wine keeps this chicken moist and tender.

Linguine cooked al dente and full of delicious flavors from the sauce that cooked in the oven.

Makes a wonderful gravy for the red skinned mashed potatoes.

The mushrooms are buttery and have a garlic flavor as well.

While the Chicken is cooking, start boiling the pasta. Set aside till ready to use, be sure to use some olive oil to keep the pasta from sticking together.

Place the chicken in the pan and pour all ingredients over the top, bake till the chicken finishes cooking and the sauce thickens.

You'll want to coat the chicken in flour then fry the chicken on both sides till slightly crisp on both sides to seal in the juices, before baking.

4 boneless Chicken Breasts sliced in half
2 cups of chicken broth
1/2 cup of flour
1 large plastic bag for shaking
1 teaspoon of each garlic powder, Italian seasoning
1 clove of minced garlic
1/4 cup extra virgin olive oil
1 tablespoon butter
1/2 cup white wine
1 cup of freshly sliced mushrooms
1 lb of linguine
extra parsley for garnish
salt for the water in the pasta 
salt and pepper to taste
red pepper flakes for garnish

Put flour in a large plastic bag with herbs, and garlic then shake the chicken to coat evenly.

In a large fry pan adds olive oil, and saute chicken till crispy on both sides, around 3 minutes on each side then add garlic for 1 more minute.
Spray a large baking dish with cooking spray, and place chicken and mushrooms in the pan.
Add chicken broth, wine, and butter.
Bake covered for around 45 minutes till broth thickens and chicken is thoroughly cooked.
While baking, boil salted water for linguine to desired doneness. Drain, add 1/4 cup olive oil and grating cheese to the pasta. Set aside.
Place pasta on a large plate, chicken on top, and pour sauce and chicken over the entire pasta and .