I’m going to blog more about cooking and eating. Maybe I’ll even blog a bit about food justice and food sovereignty as responses to the global food market that distributes food inequitably (and wastefully) creating false scarcity. I could even talk about self-care as a political act. For now, please enjoy this recipe.
- 1/4 cup butter
- 1 lb white mushrooms
- half a bell pepper, chopped
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 3 cloves garlic, minced
- 3/4 teaspoon salt
- ground black pepper, to taste
- 1 tablespoon lemon juice
- 1/3 teaspoon lemon zest
- 4 boneless chicken breast halves, sliced lengthwise into thirds
- A white wine of your choice
- Pasta of your choice (I recommend angel hair)
- Parmesan cheese, grated
- In large pot, boil salted water for pasta. (You want the pasta to be ready before the Chicken Scampi is done.)
- In a skillet heat the butter over medium high until the butter/margarine melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice and wine.
- Then add the chicken and mushrooms and sauté for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter/margarine can be added if needed.
- Mix the Chicken Scampi into the pasta, and serve w/ a side of bread and salad. (I recommend some parmesan cheese on top of the Chicken Scampi)
- Enjoy!
