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Olive Garden Chicken Scampi




Source of Recipe


copykat tried and true


Recipe Introduction


This was one of the best tasting dishes I've made in a long time. I added more crushed peppers for added heat and added the entire batch of white sauce. DH loved this.


List of 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:
1/2 pk. angel hair pasta, cooked and drained
bell peppers; thinly sliced
red onions; thinly sliced
10 cloves of garlic; roasted
2 chicken breasts; sliced
olive oil

For white sauce: Heat 1 Tbsp. butter in sauce pan, add 2 Tbsp. flour and cook for 2 minutes on med. heat stirring constantly. Slowly add 3/4 cup 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)

For scampi sauce: Heat butter over low heat; add the garlic, Italian seasoning, crushed red pepper and black pepper. Cook for about 2 minutes on low heat. Add the wine and chicken broth. Stir until combined and simmer about 30 minutes. Add the white sauce and cook till slightly thickened. In a large skillet, saute chicken in a little olive till nearly done. Add the peppers and onions, saute till chicken is done. Add the sauce. Saute until everything is warmed. Add roasted garlic cloves. Serve over pasta.
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