Chicken Scampi Recipe
Chicken Scampi Recipe photo by Taste of Home

Chicken Scampi Recipe

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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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 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

Nutritional Facts

1 serving (1 each) equals 639 calories, 35 g fat (14 g saturated fat), 119 mg cholesterol, 838 mg sodium, 47 g carbohydrate, 3 g fiber, 35 g protein.


  1. 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.
  2. 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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Reviewed May. 2, 2013

"I am a late bloomer when it comes to cooking so I don't deviate to much from recipes. I didn't have chicken so I just used veggies. No fresh tomatoes so used 1/3 can of diced. I added artichoke hearts and fresh spinach. I was mainly using recipe for the sauce. I am my biggest critic and I really enjoyed it. Hubby and 3yr old grandson chowed. Didn't even have left overs. I will def make this again. ~Thank you for sharing!"

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