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Free-Range Garlic Chicken Scampi with Arugula

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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:

  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 9×13-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.
Fiber Focused
Italian
Seafood
Dinner
Main Dish
One Pot
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Nutrition facts

4 Servings



  • Serving Size

    1 1/2 cups


  • Amount per serving



    Calories





    390

  • % Daily value*

  • Total Fat
    11g

    14%

    • Saturated Fat
      2g

      10%

  • Cholesterol
    55mg

    18%

  • Sodium
    500mg

    22%

  • Total Carbohydrate
    45g

    16%

    • Dietary Fiber
      8g

      29%
    • 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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