Chicken scampi is one of Kyle’s very favorite meals. This is his mom’s recipe, and it is so good every time!
- 1 lb boneless chicken breasts
- box linguini pasta
- 1 stick of butter or margarine
- 3 tablespoons fresh lemon juice, plus wedges for serving
- breadcrumbs seasoned with salt and pepper
- scrambled egg or egg beaters
- 4 cloves garlic, minced
- olive oil
- chopped parsley for garnish
Cut chicken into bite sized pieces. Dip each piece into the egg, then coat with seasoned breadcrumbs. Cook linguini as directed. Heat olive oil in large skillet over medium-high heat. Brown chicken (3-4 minutes per side) until just cooked through. Be careful not to overcrowd pan. Remove pieces and set on paper towels. Once all chicken is done, wipe out pan with paper towels. Melt butter in pan. Saute garlic for 1-2 minutes. Add lemon juice, then add chicken back to pan and coat with lemon garlic butter sauce. Serve over linguini and garnish with parsley. This recipe makes 4+ servings. Enjoy!
- 1.25 lbs fresh raspberries
- 1.5 cups sugar
- 1.5 cups water
- 2 tablespoons fresh lemon juice
Prepare simple syrup by combining the sugar and water over medium heat until sugar dissolves, 5-10 minutes. Allow syrup to cool then refrigerate. Rinse raspberries and place in blender or food processor with lemon juice. Mix well. Combine raspberry mixture and simple syrup. Prepare according to directions on your ice cream maker, normally 20-25 minutes. Freeze until set and serve. So delicious!