Olive Garden Chicken Scampi
White Sauce Base
Heat 1 tablespoon butter in nonstick skillet. After it's melted, add
2 tablespoons flour and cook for 2 minutes on medium heat. slowly
add milk and stir constantly to get rid of lumps. When you have
added enough milk, you should have like a white gravy consistency.
Set this aside. You will have much more white sauce than you will
actually need.
Scampi Sauce
1 cup (2 sticks) butter
2 tablespoons crushed garlic (real garlic; not salt or the dried
stuff)
2 tablespoons chicken stock
3/4 cup Chablis or any white wine that's not too sweet
1 cup water
1/4 cup white sauce
1 teaspoon crushed red pepper
2 tablespoons Italian seasoning
Black pepper to taste
Heat butter over a slow heat. Add the garlic, Italian seasoning and
crushed red pepper. Cook for about 2 minutes on low heat. Add the
wine, water, and chicken base. Stir until combined. Add the white
sauce mix and stir until slightly thickened.
The rest of it
1/2 package angel hair, cooked according to package directions
Thinly sliced bell peppers (red, green and yellow)
Thinly sliced red onions, about
10 whole garlic cloves
Put the garlic cloves in a small nonstick skillet with some oil and
braise them for about 20 minutes on low heat. Just put the lid on
the skillet and let them cook, they should be golden and really soft
when they are done.
In a large nonstick skillet, saut� the peppers and onions for a few
minutes. Also, saut� chicken tenderloins (however many you feel like
cooking or eating!) Add the angel hair and pour the sauce over.
Saut� until everything is mixed together and sauce is reheated. Add
garlic cloves. Source: Joseph Garness |