I recently picked up the cookbook “The Everything Restaurant Recipes Cookbook”. The first thing I tried out of it, was the Olive Garden Chicken Scampi. I love the Olive Garden’s Chicken Scampi. Usually I order that and swap the chicken for shrimp. I didn’t follow the recipe fully, I adapted it to our taste, adding some broccoli and mushrooms. This turned out fantastic. Highly recommend you give this a try.
Olive Garden Chicken Scampi
Adapted From: “The Everything Restaurant Recipes Cookbook”
By: Becky Bopp
Scampi refers to meat or seafood that is grilled or sautéed in oil or butter and garlic.
1 Tbsp. Butter
2 Tbsp. Flour
3/4 Cup Milk
3 Tbsp. Butter
2 Tbsp. Crushed garlic
1/2 Crushed Red Pepper
2 tsp. Italian Seasoning (I omitted this, personal Preference)
Black Pepper, to taste
1/3 cup White Wine (Original recipe calls for 3/4 cup. I found that to be too much and had to add more chicken broth, to get the taste I wanted. Start with 1/3 cup and work your way up.)
1 cup Chicken Broth
2 Sliced Chicken breasts, cut in thin strips
1 Green Pepper, thinly sliced
1 Red Onion, thinly sliced (I used white onion, that’s all I had)
1 1/2 Cups frozen Broccoli, thawed, Or fresh Broccoli, cooked until crisp, tender.
1 Jar/Can Button Mushrooms
10 cloves roasted garlic (I used jarred chopped garlic, didn’t have time to roast garlic)
1/2 package cooked Angel Hair Pasta (I used Spaghetti Noodles)
1. To create the white sauce, heat butter in a saucepan and add the flour, cook for 2 minutes on medium heat, stirring constantly. Slowly add the milk and cook for 3 – 4 minutes. Set aside.
2. To create the scampi sauce, heat butter over low heat. Add the garlic, Italian seasoning, red pepper, and black pepper. Cook for about 2 minutes on low heat. Add the wine and chicken broth and stir until combined.
3. Add 1/4 cup of the white sauce to the scampi sauce and cook for 5 minutes until slightly thickened. (I used all of my white sauce, until I reached the consistency I desired.)
4. Saute’ the chicken in a large skillet with a little olive oil. Add the peppers, onions, broccoli and mushrooms. (If using fresh or jarred garlic add this now.) Saute for 8 – 10 minutes, until the chicken and broccoli is cooked through. Transfer to a bowl and set aside.
5. Meanwhile, cook pasta al dente in salted water. Drain. Toss lightly with a little bit of butter or olive oil.
6. (I did my scampi a plate at a time.) In a skillet you cooked the chicken in (no need to wash the pan) add some drained pasta noodles. Ladle scampi sauce over pasta. Add the cooked chicken mixture, and toss to mix. (Add more sauce if you like it a little more saucier!) Cook over low heat until heated through. Transfer to a serving plate. Garnish with parsley if desired and serve at once. (This allowed me to make our pasta with the desired amount of sauce each person liked.)
For the roasted garlic, seperate the head of the garlic into individual cloves still in the paper. Toss in olive oil, wrap tightly in aluminum foil, and bake in a 350 degree F. 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.
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