For years, whenever one of my kids or relatives asked me where I wanted to go for my birthday, I always said: The Olive Garden”. I love their food! Recently I came across a make alike recipe for their Chicken Scampi and decided to give it a try. I was not disappointed. Pair it with some Garlic Bread and a Salad, and you’ll be there, without even leaving the house.
Chicken Scampi
White Sauce:
1 Tbsp. Butter
2 Tbsp. Flour
3/4 Cup Hot Milk
Scampi Sauce:
3 Tbsp. Butter
2 Tbsp. Garlic, Minced
1/2 tsp. Cayenne Pepper
2 Tbsp. Italian Seasoning
Black Pepper, to Taste
3/4 Cup White Wine
1 Cup Chicken Broth
White Sauce
Remaining Ingredients:
2 Chicken Breasts, Sliced or Chopped
Red Bell Pepper, Chopped
Green Bell Pepper, Chopped
Yellow Bell Pepper, Chopped
1 Bunch Broccoli
Sliced Mushrooms
10 Cloves Garlic, Roasted (See Below)** (Plan ahead, the garlic will need about 45 minutes).
1/2 Pkg. Pennette Pasta
Directions:
Make the white sauce first. Melt butter in a sauce pan, add flour, and cook for 2 minutes on medium 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).
Next, make the scampi sauce. Heat butter over low heat. Add wine and chicken broth. Add the garlic, cayenne pepper, Italian seasoning, and black pepper. Cook for about 2 minutes on low heat. Add the wine and chicken broth. Stir until combined, turn heat to low and simmer for about 30-40 minutes. Add the hot white sauce and stir until well combined. In the meantime, in a large pot of salted, boiling water, add 1 Tbsp. Olive oil to the water. Bring water to a full rolling boil. Add pasta and cook pasta according to package directions.
In a skillet, saute chicken in a little olive oil until nearly done. Add the peppers, broccoli, mushrooms and onions. Saute until chicken is done. Add Scampi Sauce. Saute until everything is warmed. Drain the pasta well, and add to the scampi sauce, stirring well until completely covered with sauce. Serve at once, with Parmesan Reggiano freshly grated, and sprinkle with parsley.
Yield: 6 Servings.
For Roasted Garlic: **
Separate head of garlic into individual cloves still in “paper”. Toss in olive oil and wrap tightly with aluminum foil or a small pint sized dish with a lid. Bake in 350 degree oven for about 45 minutes. When the garlic is cooled to the touch, you should be able to squeeze it out of the “paper” shell of the individual cloves.
