OG Chicken Scampi Pasta

Olive Garden Chicken Scampi

my favorite menu item from Olive Garden is Chicken Scampi. I always wished I knew how to make it. We I found the recipe, and to be honest I cant remember were I got it from. The prep time seemed to take awhile. Well, cooking the entire dinner took awhile, however the taste of it was SO worth it!

(I made a caesar salad and breadsticks too, well I opened a ready made salad mix, and cooked already made bread dough.)

First let me say this was not weight watchers friendly. The sauce had to sticks of butter (but It did make enough to feed 8 people plus I have left overs!)

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.

(the recipe never stated how much milk you use.. I just added a cup at first.. then after awhile I added more, but you only need 1/4 cup of this sauce)

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. (I used cooking white wine)

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.

Cook 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, saute the peppers and onions for a few minutes. Also, saute chicken tenderloins (however many you feel like cooking or eating!)

Add the angel hair and pour the sauce over. Saute until everything is mixed together and sauce is reheated.

Add garlic cloves, and when mixture is cooked\heated through, serve immediately.

(I used rotisserie Chicken, and I cut it into bite size pieces. Im just a fan of rotisserie Chicken)