Chicken Scampi

We’ll just call this when life gives you lemons… Seriously, this is an easy and wonderfully tasty weeknight meal that’s filled with the flavor of garlic, wine and lemon! I’d made a ton of chicken on the grill earlier in the week, so I knew this would be making an appearance on our dinner menu.

2 pounds of skinless chicken breasts, fully cooked and cut into bite-sized pieces
4 garlic cloves
1 stick of unsalted butter
1/4 cup of white wine
1 tbsp fresh lemon juice
1 tsp salt
1/2 tbsp oregano
ground pepper to taste
1/3 cup parsley
lemon wedges for garnish

Place chicken in a single layer in a broiler-proof casserole dish. Crush garlic in a saucepan, melt butter into garlic. Add wine, lemon juice, salt, oregano and pepper. Heat until butter is melted. Pour over chicken, coating evenly. Place under broiler until fully heated (6-10 minutes). Top with lemon wedges and parsley.

Serve over angle hair pasta. Green beans make a perfect side dish.

Pasta on the Grill? Why Not!

If I haven’t made it clear yet, I’m all about grilling this time of year. What I do tend to overlook is my side burner which is a game changer to keep you from having to run in and out of the house checking on things as you’re tending to what’s grilling. So last night, it was all about the pasta.

This is one of my go-to dishes because it’s quick, easy and satisfying. Start with tossing some broccoli in a foil pan with olive oil, red pepper flakes, garlic and oregano. While that’s cooking, grill up some of your favorite sausage (I’m using sweet Italian chicken). Fire up a pot of salted water and add some pasta.

Toss some grated Parmesan on the broccoli when it’s almost done. Deglaze the foil pan with some chicken stock to scrape up all the browned bits and add a jar of Alfredo sauce. Chop the sausage and toss it in the sauce. Keep warm on the grill while the pasta finishes. Drain the pasta and add to the pan (if it’s a little thick, just add some pasta water).

After a final few minutes, everything gets that smokey, grilled taste. Serve it right out of the pan (it’s summer after all) after topping with chopped tomato and parsley.