Garlic Chicken Scampi

Tender chicken breast sautéed with garlic, white wine, and butter, tossed with linguine pasta and served with a simple Caesar salad.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 1
• Cuisine: Italian
• Difficulty: Easy

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• sauté
• quick
• savory
• rich
• classic

Ingredients

• 2 ounce linguine pasta
• 0.5 chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 tablespoon olive oil
• 2 clove garlic (minced)
• 2 tablespoon dry white wine
• 1 tablespoon unsalted butter
• 0.25 teaspoon red pepper flakes
• 0.5 teaspoon salt
• 0.25 cup fresh parsley (chopped)
• 1 cup Caesar salad kit (bagged, lettuce and dressing only)

Instructions

1. Bring a small pot of salted water to a boil. Add the linguine pasta and cook according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta.
2. While the pasta cooks, heat the olive oil in a medium skillet over medium heat. Add the chicken breast pieces and cook for 3-5 minutes, until browned and cooked through. Remove the chicken from the skillet and set aside.
3. Add the minced garlic and red pepper flakes (if using) to the same skillet. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
4. Pour in the dry white wine (or chicken broth) and simmer for 1 minute, scraping up any browned bits from the bottom of the pan. Stir in the butter until melted.
5. Return the cooked pasta and chicken breast to the skillet. Add the reserved pasta water and chopped fresh parsley. Toss everything together until well coated. Season with salt and black pepper to taste.
6. Serve immediately alongside the Caesar salad. If your salad kit includes croutons, you can add them, or omit for a lighter meal.

Nutrition (per serving)

• Calories: 674
• Protein: 34.5 g
• Carbohydrates: 50.6 g
• Fat: 36.1 g
• Fiber: 5.3 g
• Sodium: 1451 mg
• Saturated Fat: 10.6 g
• Sugar: 1.9 g
• Cholesterol: 112 mg