Boil a pot of water and season with a large pinch of salt. Rinse your fresh produce and gently pat dry. Slice the grape tomatoes in half. Cut the lemon in half. Add the linguine to the pot of boiling water. Cook for 9-11 min, or to your desired doneness, stirring occasionally. Strain and set aside.

While the linguine is cooking, place the diced chicken breast onto paper towels and thoroughly pat dry. Season with salt and pepper.

Heat 1 tbsp. of cooking oil in a nonstick saute pan over medium heat. When the oil is hot, carefully add the chicken and cook for 5-6 min, or until lightly browned, turning the pieces as they cook. Transfer to a plate.

Carefully add the tomatoes and shallot-garlic confit to the saute pan. Cook for 2 min, stirring occasionally. Stir in the white cooking wine and cook for 1-2 min, or until the aroma of alcohol has dissipated. Add the garlic-Parmesan butter. Turn off the heat. Squeeze in the juice from one lemon half and stir until the butter has melted into the sauce.

Return the chicken to the pan along with the cooked linguine. Gently toss until coated in the sauce. Stir in the arugula and season to taste with more lemon juice as desired.

Transfer the chicken scampi to serving bowls and top with the Italian cheese blend. For a spicier dish, sprinkle with as many chile flakes as you like.