Chicken Scampi with Angel Hair Pasta

Ingredients:

• 1 pound angel hair pasta
• 4 tablespoons unsalted butter
• 4 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1” pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 cup chicken broth
• Zest and juice of 1 lemon, plus more lemon wedges for serving
• 1/2 cup chopped parsley

Directions:

1. Cook the pasta in a large pot of salted boiling water, according to package instructions or until al dente. Scoop out about a cup of the pasta cooking water and set it aside. Drain the pasta.
2. Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Add the chicken to the skillet, season with salt and pepper until golden brown and cooked through. Transfer the chicken to a bowl.
3. Add the garlic and red pepper flakes to the skillet and cook until fragrant, about 30 seconds. Add the broth and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer until reduced by about half, 3 to 5 minutes.
4. Add the cooked pasta, lemon zest, parsley, and reserved pasta water to the skillet and toss to combine. If it seems too dry or like the sauce isn’t coating the pasta, stir in some more broth. Add the cooked chicken and toss to combine. Serve with extra lemon wedges for squeezing over the scampi.