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This easy weeknight pasta feel fancy but comes together in no time.

Herby Chimichurri Chicken Scampi With Burst Tomatoes

Cherry tomatoes are a favorite item to have for quick meals, especially a pan sauce for pasta. When heated in a pan they burst and create a flavorful base for this easy chicken scampi. You likely have most of the ingredients in your pantry! The sauce comes together while the pasta cooks, making this a perfect weeknight meal.

Chef Tip: Turn the heat up a bit when you add the tomatoes so they char and burst, this will create a super flavorful sauce.


  • Salt

  • 12 oz. fettucine

  • 2 chicken breasts, patted dry and cut into small cubes

  • Haven’s Kitchen Herby Chimichurri

  • Olive oil

  • 2-3 cloves of garlic, minced

  • 1 pint cherry tomatoes

  • ½ cup white wine

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Bring a large pot of water to a boil. Add a hefty pinch of salt, then the pasta and cook according to package directions. Reserve ½ a cup of the pasta cooking water


In a medium bowl, toss the chicken with a ¼ pouch of the Chimichurri. Heat a glug of oil in a large skillet over medium high heat and sauté the marinated chicken cubes till they are golden brown in color. Remove and set the chicken aside


In the same pan, add another glug of oil and sauté the garlic and the tomatoes till the garlic is aromatic and the tomatoes start to break down, about 5-8 minutes. Squeeze in ½ a pouch of the Chimichurri and sauté for another 30 seconds.


Add the wine and let it bubble away for a couple of minutes. Add your cooked pasta, chicken, and reserved pasta water (if required) and toss to coat the pasta and chicken evenly in the sauce. Serve immediately

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1 Term found in this Recipe


A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.


Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.


French for “to jump”, sauteeing is a high-heat cooking method that is done with a minimal amount of oil and lots of movement, so things cook quickly and evenly without getting super caramelized or charred.

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