Gobble

Scampi-Style Chicken with Linguine in Lemon-Garlic Butter Sauce

A twist on seafood scampi, this dish features tender sautéed chicken, linguine tossed with a lemon-garlic butter sauce, arugula, and juicy tomatoes.

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Make sure to thoroughly pat the chicken dry before seasoning and cooking to promote better browning. For extra flavor, adjust the lemon juice and chile flakes to your taste. If using shrimp or jumbo shrimp instead of chicken, reduce the cooking time as stated in the alternate protein instructions.

Ingredients

10 oz Diced Chicken Breast
6 oz Linguine
4 oz Grape Tomatoes
2 tbsp Shallot-Garlic Confit
2 tbsp Garlic-Parmesan Butter
1 cup Arugula
1 whole Lemon
2 tbsp White Cooking Wine
0.25 cup Italian Cheese Blend
0.25 tsp Chile Flakes
0 Salt
0 Pepper
0 Cooking Oil

Tools

Nonstick saute pan
Pasta pot
Pasta strainer
Kitchen knife
Cutting board
Plate
Kitchen tongs
Cooking spoon
Paper towels

Click anywhere to see instructions →

Gobble

Scampi-Style Chicken with Linguine in Lemon-Garlic Butter Sauce

A twist on seafood scampi, this dish features tender sautéed chicken, linguine tossed with a lemon-garlic butter sauce, arugula, and juicy tomatoes.

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Ingredients

10 oz Diced Chicken Breast
6 oz Linguine
4 oz Grape Tomatoes
2 tbsp Shallot-Garlic Confit
2 tbsp Garlic-Parmesan Butter
1 cup Arugula
1 whole Lemon
2 tbsp White Cooking Wine
0.25 cup Italian Cheese Blend
0.25 tsp Chile Flakes
0 Salt
0 Pepper
0 Cooking Oil

Tools

Nonstick saute pan Pasta pot Pasta strainer Kitchen knife Cutting board Plate Kitchen tongs Cooking spoon Paper towels

Mise en Place

Prepare fresh ingredients

Rinse and gently pat dry all fresh produce, including grape tomatoes, lemon, and arugula.

Slice and cut produce

Slice grape tomatoes in half and cut lemon in half using a kitchen knife and cutting board.

Set up cooking station

Gather the required supplies: nonstick saute pan (12 inches), pasta pot (4 quarts), pasta strainer, kitchen tongs, cooking spoon, paper towels, plate.

Pre-measure ingredients

Have the following ready: diced chicken breast, linguine, shallot-garlic confit, garlic-Parmesan butter, white cooking wine, Italian cheese blend, chile flakes, salt & pepper, and cooking oil.

Cooking Steps

Prepare Ingredients and Boil Water

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.

Cook Linguine

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.

Prepare and Cook Chicken

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.

Cook Tomatoes and Make Sauce

Carefully add the grape 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.

Combine Chicken, Pasta, and Greens

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.

Plate and Serve

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.

← Click anywhere to see ingredients