Free-Range Garlic Chicken Scampi with Arugula

Free-Range Garlic Chicken Scampi with Arugula
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

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.

  • Servings
    4 Servings
  • Serving size
    1 1/2 cups
Nutrition Facts

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


  • 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


  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.