I love the Chicken Scallopine at Macaroni Grill. I had it a few weeks ago and was craving again, but I don’t love all the calories that come with it, so I tried to make a similar dish that would be a little healthier and have fewer calories. It came out really delicious. The only thing was it was a little salty and garlicky, so I made some adjustments to the recipe and those adjustments are below.
Garlic Lemon Chicken Linguine
Source: Me, inspired by Macaroni Grill’s Chicken Scallopine
2 boneless skinless chicken breasts
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/2 box linguine noodles
1 tbsp. olive oil
2 cloves garlic, minced
2 tbsp. chicken broth
1/4 cup water
Juice of one lemon
2 tbsp. light margarine or butter
1 tsp. capers
1/2 cup fresh mushrooms
2-3 slices ham or canadian bacon, cut into small strips
1/2 tbsp. italian seasoning
2 tbsp. fat free half and half
1/8 cup grated parmesan cheese, plus more for topping
Fresh chopped parsley for topping
Boil pasta according to package directions.
Spray a large skillet with cooking spray. Spray chicken with cooking spray and sprinkle with salt and pepper. Place chicken in skillet over medium heat, cook about 4 minutes on each side, or until cooked through.
Once chicken is cooked through, remove from skillet and set aside. Remove skillet from heat and allow to cool a few minutes. Once slightly cooled, saute the olive oil, canadian bacon/ham and garlic over medium heat. Add chicken broth, water, capers, mushrooms, italian seasoning, butter, and lemon juice. Allow to reduce for about 4 minutes or so. Stir in half and half and parmesan cheese. Add chicken back to skillet. Cook for another 3 minutes or so, until chicken is heated through.
Drain pasta. Serve chicken on top of pasta and pour sauce over top.