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.
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
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, sauté the peppers and onions for a few minutes. Also, sauté chicken
tenderloins (however many you feel like cooking or eating!) Add the angel hair and pour the
sauce over. Sauté until everything is mixed together and sauce is reheated. Add garlic cloves.