If you were to pick up some chicken scampi from Olive Garden to do a side-by-side comparison you would see there’s no difference!
This is a major hit with my family and friends.
Many thanks and kudos to the person who did the copycat to this, they were spot on. I always make extra just so I can have leftovers.
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Olive Garden Chicken Scampi
Serves 2 – 4
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
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
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.
Recipe based on one by kiwidutch
Photo by DianaEatingRichly