This recipe is so delectable that I'm often asked to double it when family members visit over the holidays, writes Janet Lebar from her home in Littleton, Colorado. She also suggests preparing it with shrimp for a quick convenient alternative that's also delicious.
- 4 ounces uncooked linguine
- 2 green onions, thinly sliced
- 2 garlic cloves, minced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 boneless skinless chicken breast halves (4 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1/2 cup chopped seeded tomatoes
- 2 tablespoons lemon juice
- 1 tablespoon minced fresh parsley
- Grated Parmesan cheese
- Cook linguine according to package directions. Meanwhile, in a large skillet, saute the onions and garlic in butter and oil until garlic is tender. Sprinkle chicken with salt and pepper; add to skillet. Cook for 3-4 minutes on each side or until a meat thermometer reaches 170°. Remove chicken and keep warm.
- In the same skillet, combine the tomato, lemon juice and parsley; heat through. Drain linguine; toss with tomato mixture. Top with chicken and sprinkle with Parmesan cheese. Yield: 2 servings.
Originally published as Chicken Scampi in Country Woman November/December 2004, p37
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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