A Chicken Scampi Pasta

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Material

kosher salt
1 pound thinly sliced   chicken cutlet, cut into 1/2 inch thick strips
3 tablespoons olive oil
8 tablespoons unsalted butter, cubed
6 cloves garlic, chopped
1/2 teaspoon red chili flakes crushed
1/2 cup dry white wine
12 oz angel hair pasta
1 teaspoon lemon zest and 1 large lemon juice
1/2 cup freshly grated Parmesan
1/2 cup chopped fresh Italian parsley

Guidelines
1. For a pasta bring a large pot of salted water to a boil. Sprinkle chicken with some salt. Heat a large pan over medium-high heat until hot, then add oil. and Working in 2 batches, brown the chicken until golden but not cooked through 2 to 3 minutes per batch. Remove chicken to a plate.

2.Melt 4 tablespoons of butter in the pan. Add garlic and red chili flakes and cook until the garlic starts turning golden on the edges, 30 seconds to 1 minute. Add the wine and bring to a boil and cook until reduced by half, about 2 minutes. Remove from heat.

3.Meanwhile, cook the pasta until the cup of water remains 1 cup. Combine pasta and 3/4 cup pasta water with chicken, lemon zest and juice and the remaining 4 tablespoons butter. Return the skillet to medium-low heat and shake the pasta gently until the butter melts, adding the remaining 1/4 of the pasta to the water if the pasta feels too dry. Remove skeleton from heat, sprinkle with grated cheese and parsley and toss before serving.