Buttery Chicken Scampi Pasta

• 4 tablespoons (1/2 stick) unsalted butter
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 3/4 cup dry white wine
• 1 1/4 teaspoons salt, plus additional for seasoning
• 1/4 teaspoon freshly ground black pepper, plus additional for seasoning
• 1/8 teaspoon crushed red pepper flakes
• 3 boneless skinless chicken breast halves, cut into 1 1/2-inch-long strips
• 1/3 cup chopped fresh parsley
• 1 1/2 tablespoons freshly squeezed lemon juice
• Cooked pasta, such as linguine, for serving

1. Melt the butter with the olive oil in a large skillet over medium heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the wine, the 1 1/4 teaspoons salt, the 1/4 teaspoon pepper, and the red pepper flakes.
4. Simmer until the wine has reduced by half, 3 to 5 minutes.
5. Season the chicken with the additional salt and pepper.
6. Add the chicken to the sauce in the skillet and cook for 5 minutes, or until no longer pink inside and the juices run clear when it is pricked with a fork.
7. Stir in the parsley and lemon juice.
8. Serve over the pasta.

butter, olive oil, garlic, white wine, salt, freshly ground black pepper, red pepper, chicken breast halves, parsley, freshly squeezed lemon juice, pasta

Taken from www.epicurious.com/recipes/food/views/buttery-chicken-scampi-pasta-378609 (may not work)