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.
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- Servings
- 4 Servings
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- Serving size
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1 1/2 cups
Ingredients
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chicken breasts (free-range boneless, skinless, antibiotic-free, cut into large, thin, bite-size pieces)
- 14 oz
- 397 g
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Extra Virgin Olive Oil
- 2 tbsp
- 2 tbsp
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large garlic cloves (minced)
- 4 clove
- 4 clove
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green onion (thinly sliced, white part only)
- 1 tbsp
- 1 tbsp
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lemon juice
- 1/4 cup
- 1/4 cup
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dry whole wheat linguine
- 8 oz
- 227 g
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unsalted butter
- 1 tsp
- 1 tsp
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arugula (torn into large pieces)
- 1 bunch
- 1 bunch
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green onion (thinly sliced, green part only)
- 1/3 cup
- 1/3 cup
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sea salt, or to taste
- 3/4 tsp
- 3/4 tsp
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freshly ground black pepper, or to taste
- 1/2 tsp
- 1/2 tsp
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Directions
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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.
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Meanwhile, cook the linguine according to package directions, omitting added oil and salt. Drain the linguine, return to the pot, and toss with butter.
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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.