CHICKEN SCAMPI
Finely chop 10-12 garlic cloves and handful of fresh basil. Sauté with 1 stick of butter for 15 minutes. Add 1 cup of white cooking wine, juice from 1 lemon (without the seeds ), and 3/4 can of chicken broth (add the chicken broth a little at a time because you might not need it all). Simmer for ½ hour.
Cook 1 lb. of penne. It usually takes about 10 minutes to cook.
Cut chicken breasts (1 per person) into bites. Cut grape tomatoes in ½ (if you want, depends on how you like them). Sauté chicken bits in a little oil until they’re almost done (a little pink). Add chicken and tomatoes to sauce. Cook for 1 minute. SHUT OFF.
** you only want to cook the chick/toms real quick in the sauce. You should throw them in when you're almost ready to serve – the chicken should be almost cooked when you throw it in **
Let it cool for about 10 minutes. Add penne and 1 heaping serving spoon of sour cream (or 1 sm. container) (sour cream is optional. I made it both ways and you liked it both – you probably didn’t even notice the difference!!)
Sprinkle a handful of parmesan cheese in the scampi and mix. Then sprinkle more on top when it’s served.
