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Olive Garden Chicken Scampi

Author/Submitted by:
Servings: 0
Categories: Chicken / Pasta / Sauces


---White Sauce---
1  tablespoon  butter
2  tablespoons  flour
3/4  cup  milk, hot

---Scampi Sauce---
3  tablespoons  butter
2  tablespoons  garlic, crushed
1/2  teaspoon  crushed red pepper
2  tablespoons  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  package  angel hair pasta, cooked and drained

1. 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).

2. 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.

3. 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.

4. 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.

This recipe has received high praises from many.

This recipe has received high praises from many.

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