Scampi Chicken Linguini
Butter, garlic and lemon put the "scampi" into this easy chicken and pasta version of the classic dish, ripe olives and fresh basil add contrasting color, texture and flavor.
1 pound boneless, skinless chicken breast, cut into bite-size pieces
1 tablespoon all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons unsalted butter - divided use
5 cloves garlic, thinly sliced
2 tablespoons lemon juice
8 ounces linguine pasta, cooked according to package directions
1 cup California Ripe Olives, whole, pitted
1/4 cup chopped basil
- Toss chicken with flour, salt and pepper and set aside.
- Heat 1 tablespoon of butter in a large high-sided sauté pan over medium-high heat. Add chicken to pan and sauté for 2 to 3 minutes until golden.
- Add garlic, lower heat to medium and continue cooking for 3 to 4 minutes, stirring as needed, until browned and cooked through.
- Stir in lemon juice and remaining butter, then toss with linguini, California Ripe Olives and basil.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 430; Total Fat: 11g; Cholesterol: 80mg; Total Carbs: 46g; Protein: 34g; Sodium: 800mg.
Recipe and photograph courtesy of California Ripe Olives.