Garlic Lemon Chicken Scampi with Spinach

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 443.7
  • Total Fat: 16.5 g
  • Cholesterol: 59.4 mg
  • Sodium: 72.0 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 2.0 g
  • Protein: 32.7 g

View full nutritional breakdown of Garlic Lemon Chicken Scampi with Spinach calories by ingredient
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Introduction

A simple one pot recipe that is a good source of protein, whole grains, and a serving of vegetables. A simple one pot recipe that is a good source of protein, whole grains, and a serving of vegetables.
Number of Servings: 6

Ingredients

    20 oz Tyson boneless, skinless chicken breast
    4 tbsp Extra Virgin Olive Oil
    8 cloves Garlic
    10 serving Green Onion (fresh-1 stalk) (by MORETHEATER)
    .5 cup Lemon Juice
    13.5 oz Linguine - Whole Wheat Great Value (DRY) (by RBHERRERA)
    1 package (10 oz) Spinach, fresh
    1 tbsp Butter, unsalted

Tips

You can substitute lime juice for the lemon juice to change up the flavor. You can also use any leafy greens instead of the spinach, such as arugula or basil, to create variations on this recipe. My wife and I put chilled fresh tomato chunks (not canned) and red bell pepper slices on top and then sprinkled with Parmesan cheese. Next time I'll sprinkle some blue cheese on it. REMEMBER: If you add cheeses or other calorie rich items to garnish your dish, count those calories along with the calories of this recipe!


Directions

Preheat the oven to 400 degrees F or 250 degrees C. Begin to boil 4 quarts of water in a large pot for the linguine. Omit the usual oil and salt. Cut all of the chicken breasts into smaller-than-bite-size chunks and place in a 9x13 inch roasting pan. Add the olive oil. Mince the garlic and add it to the pan. Thinly slice the whites of the onions and add to the pan. Pour the lemon juice into the pan. Stir everything to coat and spread the mixture evenly across the pan. When the water is boiling, place the linguine in the pot. At the same time, place the chicken mixture into the oven. Both items should take about 12-15 minutes to cook. When the linguine is cooked (not too soft), drain and return to pot. Toss in the butter and mix thoroughly. When the chicken mixture is cooked, chop up the onion greens and the spinach and mix with the chicken. You can either pour the chicken mixture into the pot, or pour the linguine into the pan and then toss thoroughly. Salt and pepper to your taste.

Serving Size: Makes 6 servings of 1.5 cups each

Number of Servings: 6

Recipe submitted by SparkPeople user SCIFROG.

TAGS:  Poultry |

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