Chicken takes the place of shrimp in this dish from the Food Network and inspired by the Olive Garden classic — making it even more weeknight-friendly.
Here’s what you’ll need:
INGREDIENTS
- Kosher salt
- 1 pound thinly-sliced chicken cutlets, cut into 1/2-inch-thick strips
- 3 tablespoons olive oil
- 8 tablespoons unsalted butter, cubed
- 6 cloves garlic, sliced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine
- 12 ounces angel hair pasta
- 1 teaspoon lemon zest plus the juice of 1 large lemon
- 1/2 cup freshly grated Parmesan
- 1/2 cup chopped fresh Italian parsley
