This chicken scampi recipe is so delectable that I'm often asked to double it when family members visit over the holidays. I also suggest preparing it with shrimp for a quick, convenient alternative that's also delicious. —Janet Lebar, Centennial, Colorado
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, heat a large skillet over medium heat. Add the butter and olive oil; cook the onion and garlic until tender. Sprinkle chicken with salt and pepper; add to skillet. Cook until a thermometer reaches 165°, 3-4 minutes on each side. 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.
Chicken Scampi Tips
How should you store chicken scampi?
Store this classic pasta dish in an airtight container for up to three to four days. We don't recommend freezing this dish, but I doubt you'll have leftovers, anyway!