Olive Garden Chicken Scampi

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Olive Garden Chicken Scampi

 

Ingredients:

White Sauce

1 Tbsp. butter

2 Tbsp. flour

3/4 cup milk, hot

Scampi Sauce

3 Tbsp. butter

2 Tbsp. garlic, crushed

1/2 tsp. crushed red pepper

2 Tbsp. Italian seasoning

black pepper, to taste

3/4 cup white wine

1 cup chicken broth

1/4 cup white sauce

Remaining Ingredients

2 chicken breasts, sliced

bell peppers, thinly sliced

red onions, thinly sliced

10 cloves garlic, roasted, see below

1/2 pk. angel hair pasta, cooked and drained

 

 

Directions:

Make the White Sauce first: Melt butter in sauce pan, add flour, and

cook for 2 minutes on med. heat. Heat stirring constantly. Slowly

add hot milk (hot so it won't get lumpy). Set aside. (Make sure that

the white sauce is hot when adding to the scampi sauce).

 

 

Next, make the Scampi Sauce: Heat butter over low heat. Add the

garlic, crushed red pepper, Italian seasoning, and black pepper.

Cook for about 2 minutes on low heat. Add the wine and chicken

broth. Stir until combined (about 30-40 minutes). Add 1/4 cup white

sauce and cook until slightly thickened.

 

In a large skillet, saute chicken in a little olive oil until nearly

done. Add the peppers and onions. Saute until chicken is done. Add

Scampi Sauce. Saute until everything is warmed. Add roasted garlic

cloves. Serve over pasta.

 

For Roasted Garlic: Separate head of garlic into individual cloves

still in 'paper'. Toss in olive oil and wrap tightly in aluminum

foil or a small pint sized dish with a lid. Bake in 350* oven for 45

minutes. When the garlic has cooled to the touch you should be able

to squeeze it out of the 'paper' shell of the individual cloves.