Prep 1 hr 52 mins
Cook 2 hrs
This is just as good as the Olive Garden. On a difficluty scale from 1-5 this is a 3 to make. We just love it! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do than I would appreciate your feedback. Thanks ! ZWT REGION: Italy.
- 1 tablespoon butter
- 2 tablespoons flour
- 3⁄4 cup milk, hot
- 3 tablespoons butter
- 2 tablespoons garlic, crushed
- 1⁄2 teaspoon crushed red pepper flakes
- 1 tablespoon dried cilantro (optional)
- 2 teaspoons italian seasoning
- black pepper
- 3⁄4 cup white wine
- 1 cup chicken broth
- 1⁄2 lb angel hair pasta, cooked and drained
- 2 bell peppers, thinly sliced
- 1 red onion, thinly sliced
- 10 garlic cloves, roasted
- 2 chicken breasts, sliced
- olive oil
- For white sauce: Heat 1 tablespoons butter in sauce pan, add 2 tablespoons flour and cook for 2 minutes on med. heat. 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. (I usually cook mine for about 30-40 minutes). add 1/4 cup white sauce and cook till slightly thickened.
- Flatten tenders, coat w Wondra flour & brown In a large skillet, 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.
- 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 30 minute 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 was WONDERFUL! It tasted just like the Olive Garden chicken scampi. The recipe is a little confusing, but if you cook a lot, you can decipher them. I initially had some trouble with the white sauce, but I dumped the first batch and tried again. I suggest that you only add a little flour to the butter at a time and use a whisk to mix it. I also used garlic salt and a little pepper to season the chicken. I think I might saute the chicken in a different skillet than the veggies next time. My veggies ended up too soft. Thanks for sharing!
I use this recipe all the time! I even got some chicken scampi from the Olive Garden to do a side by side and there was no difference in taste! Many thanks and kudos to the person who did the copycat to this, you were spot on. I always make extra just so I can have leftovers, major hit with my family.
This tasted good. I did have to tweak it a little as my white sauce turned out really thick and my scampi sauce reduced down quite a bit. I just added more chicken broth and wine and it turned out great. Also, for the chicken, I dipped the chicken in flour that had italian seasoning, paprika, and garlic salt in it. Then I fried it and followed the rest of the directions. Olive Garden's chicken always seems to have a light breading, and I've found the sauce sticks better to the chicken that way. Definitely a lot of work, but worth it if you love Olive Garden's chicken scampi!