This Jacked-Up Chicken Scampi with Linguine is my fresh take on a classic Italian dish. This chicken scampi bursts with mouth-watering flavors like bright lemon, perfectly al dente linguine and cooked down tomatoes.
Melt the butter in a large pot over medium-high heat. Add the chicken and cook until no longer pink, about 5 minutes.
Add the onion, garlic, oregano and red pepper flakes to the pot and cook for 5 more minutes, or until the onion begins to soften and becomes translucent.
Add the wine, chicken stock, hot sauce, lemon juice and linguine. Cook, stirring occasionally, for about 8 minutes, or until the linguine is al dente. If you feel that more liquid is necessary, add 1/2 cup of chicken broth at a time until the pasta is cooked to your preference.
Stir in the tomatoes and garnish with parsley and Parmesan cheese.
This is relatively a very spicy dish. To reduce the amount of heat, just cut down the amount of red pepper flakes or hot sauce used.
Refrigerate leftovers in an airtight container for up to 4 days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.