shadowsong26 (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
shadowsong26) wrote2013-08-16 04:33 pm
shadowsong26) wrote2013-08-16 04:33 pm
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Chicken Scampi
This recipe I mostly cobbled together myself. I Googled Chicken Scampi, to sort of see what alterations I might make, but I didn't follow any particular recipe. i also roasted corn on the cob, but that didn't make for pretty pictures.
For the corn: preheat oven to 350, put corn, unshucked, directly on the rack. Leave it there for 30 minutes. (Like I said, not really good for pretty pics XD)
For the chicken!
You will need: tomatoes, green onions/scallions, fresh parsley, lots of garlic, chicken, and a lemon. I used 2 plum tomatoes, two bunches of green onions, about a handful of fresh parsley, and a whole head of garlic (I'd only planned to use about 2/3 of it, but I'll get to why I added more later).
Also, a bit of butter or margerine, olive oil, and angel hair pasta. You could use spaghetti or another type of long, thin pasta, as you prefer.
First, you'll need to chop everything up.
Veggies
Chicken
Get water boiling, and cook the pasta as directed.
Put some butter/margerine and olive oil in the pan, and crush the garlic into it, along with the lemon juice. I used lemon zest as well, but you probably don't have to. If you're like me, accidentally overcook the garlic because you can't stir and smash at the same time/can't stir fast enough/had the heat on too high.
In the hot lemon-garlic-olive oil-butter/margerine mix, brown the chicken.
If I hadn't burned the garlic, the chicken wouldn't be literally brown, probably.
Next, if you're like me, add the rest of the head of garlic, and then the tomatoes and green onions. Cook them very briefly--just to sort of sear them, you don't want to change the texture of the tomatoes too much, just get them to soak in the flavor.
Like so.
Toss the pasta, chicken, tomatoes, green onions, and parsley in a bowl.
Pretty!
Serve, and you're done!
This one's relatively easy, apart from the trying-not-to-burn-the-garlic part. It might be easier if you smash it into the lemon juice and add it all to the pan at once, rather than smashing it into the pan.
By smashing, I mean mincing/using a garlic press.
It still tasted good, even with the overdone garlic.
For the corn: preheat oven to 350, put corn, unshucked, directly on the rack. Leave it there for 30 minutes. (Like I said, not really good for pretty pics XD)
For the chicken!
You will need: tomatoes, green onions/scallions, fresh parsley, lots of garlic, chicken, and a lemon. I used 2 plum tomatoes, two bunches of green onions, about a handful of fresh parsley, and a whole head of garlic (I'd only planned to use about 2/3 of it, but I'll get to why I added more later).
Also, a bit of butter or margerine, olive oil, and angel hair pasta. You could use spaghetti or another type of long, thin pasta, as you prefer.
First, you'll need to chop everything up.
Veggies
Chicken
Get water boiling, and cook the pasta as directed.
Put some butter/margerine and olive oil in the pan, and crush the garlic into it, along with the lemon juice. I used lemon zest as well, but you probably don't have to. If you're like me, accidentally overcook the garlic because you can't stir and smash at the same time/can't stir fast enough/had the heat on too high.
In the hot lemon-garlic-olive oil-butter/margerine mix, brown the chicken.
If I hadn't burned the garlic, the chicken wouldn't be literally brown, probably.
Next, if you're like me, add the rest of the head of garlic, and then the tomatoes and green onions. Cook them very briefly--just to sort of sear them, you don't want to change the texture of the tomatoes too much, just get them to soak in the flavor.
Like so.
Toss the pasta, chicken, tomatoes, green onions, and parsley in a bowl.
Pretty!
Serve, and you're done!
This one's relatively easy, apart from the trying-not-to-burn-the-garlic part. It might be easier if you smash it into the lemon juice and add it all to the pan at once, rather than smashing it into the pan.
By smashing, I mean mincing/using a garlic press.
It still tasted good, even with the overdone garlic.