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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:
- 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.
- Meanwhile, cook the linguine according to package directions, omitting added oil and salt. Drain the linguine, return to the pot, and toss with butter.
- 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.
Nutrition facts
4 Servings
-
Serving Size
1 1/2 cups
- Amount per serving Calories 390
-
Total Fat
11g
- Saturated Fat 2g
- Cholesterol 55mg
- Sodium 500mg
-
Total Carbohydrate
45g
- Dietary Fiber 8g
- Total Sugars 2g
- Protein 29g
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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