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 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.