I was getting bored of the usual alfredo and marinara sauces for pasta and found this lighter version of a scampi sauce. This normally goes with shrimp but I used chicken instead. It had a nice flavor but wasn't too heavy, great for a spring or summer dish when you want to eat lighter.
Ingredients:
1 tbsp olive oil
1/2 shallot, minced
1 garlic clove, minced
1/4 tsp. crushed red pepper
1/4 cup dry white wine
1/4 cup low-sodium chicken broth
1 tsp. grated lemon zest
1 tbsp. lemon juice
Parmesan cheese and chopped basil for garnish
Directions:
1. Bring a large pot of water up to a boil.
2. Heat the oil in a large nonstick skillet over medium heat. Add the shallot, garlic, and red pepper. Add a pinch of salt and pepper. Cook, stirring until the shallots are soft, about 1 minute.
2. Stir in the white wine. Allow liquid to reduce in pan until about 1 tbsp. is remaining. While liquid is reducing start cooking the spaghetti in boiling salted water.
3. Add the broth, lemon juice, and lemon zest to the pan. Bring to a boil and cook for 1 minute, then reduce the heat to medium. Add in the precooked chicken and allow to heat through, another minute or two.
4. Add the cooked pasta right to the sauce. Stir everything together to coat the pasta in sauce. Top with cheese and basil and serve!
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