jglass
New member
Olive Garden Chicken Scampi Yummy
SERVES 2 -4
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 flakes
1 tablespoon dried cilantro (optional)
2 teaspoons italian seasoning
black pepper
3/4 cup white wine
1 cup chicken broth
1/4 cup white sauce
REMAINING INGREDIENTS
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.
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.
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.
SERVES 2 -4
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 flakes
1 tablespoon dried cilantro (optional)
2 teaspoons italian seasoning
black pepper
3/4 cup white wine
1 cup chicken broth
1/4 cup white sauce
REMAINING INGREDIENTS
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.
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.
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.
