Free-Range Garlic Chicken Scampi with Arugula

4servings
Free-Range Garlic Chicken Scampi with Arugula

How to Make Free-Range Garlic Chicken Scampi with Arugula

Enjoy this spin-off of classic shrimp scampi for dinner sometime (or several times) this month. It’s a simple one-pot dish that includes a source of lean protein, whole grains and a serving of vegetables.

4servings
1 1/2 cups
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Step-By-Step Instructions:

  1. Preheat the oven to 400 degrees F. Place the chicken pieces, oil, garlic, white part of the green onion, and lemon juice in a deep-sided 9x13-inch baking pan. Stir to coat, then bake for 12 minutes or until the chicken is fully cooked.
  2. Meanwhile, cook the linguine according to package directions, omitting added oil and salt. Drain the linguine, return to the pot, and toss with butter.
  3. Stir the arugula and green onion into the chicken, then toss the chicken mixture with the linguine. Sprinkle with salt and pepper. Serve hot on a large platter.
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Nutrition facts

4 Servings

  • Serving Size
    1 1/2 cups
  • Amount per serving Calories 390
  • Total Fat 11g
    • Saturated Fat 2g
    • Trans Fats 0g
  • Cholesterol 55mg
  • Sodium 500mg
  • Total Carbohydrate 45g
    • Dietary Fiber 8g
    • Total Sugars 2g
    • Added Sugars 0g
  • Protein 29g
  • Potassium 0mg
  • Phosphorous 0mg
Ingredients
chicken breasts (free-range boneless, skinless, antibiotic-free, cut into large, thin, bite-size pieces)
14 oz
Extra Virgin Olive Oil
2 tbsp
large garlic cloves (minced)
4 clove
green onion (thinly sliced, white part only)
1 tbsp
lemon juice
1/4 cup
dry whole wheat linguine
8 oz
unsalted butter
1 tsp
arugula (torn into large pieces)
1 bunch
green onion (thinly sliced, green part only)
1/3 cup
sea salt, or to taste
3/4 tsp
freshly ground black pepper, or to taste
1/2 tsp

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