Log in to your account to save this recipe, or create an account and start building out your cookbook
Cooking 101
Cherry tomatoes are a favorite item to have for quick meals, especially a pan sauce for pasta. When heated in a pan they burst and create a flavorful base for this easy chicken scampi. You likely have most of the ingredients in your pantry! The sauce comes together while the pasta cooks, making this a perfect weeknight meal.
Chef Tip: Turn the heat up a bit when you add the tomatoes so they char and burst, this will create a super flavorful sauce.
Salt
12 oz. fettucine
2 chicken breasts, patted dry and cut into small cubes
Olive oil
2-3 cloves of garlic, minced
1 pint cherry tomatoes
½ cup white wine
Bring a large pot of water to a boil. Add a hefty pinch of salt, then the pasta and cook according to package directions. Reserve ½ a cup of the pasta cooking water
In a medium bowl, toss the chicken with a ¼ pouch of the Chimichurri. Heat a glug of oil in a large skillet over medium high heat and sauté the marinated chicken cubes till they are golden brown in color. Remove and set the chicken aside
In the same pan, add another glug of oil and sauté the garlic and the tomatoes till the garlic is aromatic and the tomatoes start to break down, about 5-8 minutes. Squeeze in ½ a pouch of the Chimichurri and sauté for another 30 seconds.
Add the wine and let it bubble away for a couple of minutes. Add your cooked pasta, chicken, and reserved pasta water (if required) and toss to coat the pasta and chicken evenly in the sauce. Serve immediately
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
Get a convenient list of ingredients to pick up everything you need for this recipe.
By giving us your phone number you agree to receive recurring automated marketing text messages (e.g. cart reminders) at the phone number provided. Consent is not a condition to purchase. Msg & data rates may apply. Msg frequency varies. Reply HELP for help and STOP to cancel.
1 Term found in this Recipe
A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
French for “to jump”, sauteeing is a high-heat cooking method that is done with a minimal amount of oil and lots of movement, so things cook quickly and evenly without getting super caramelized or charred.
You haven’t added anything to your cart yet.
Browse Products
