Olive Garden Chicken Scampi Yummy! - Copycat

Total Time: 3 hrs 52 mins Preparation Time: 1 hr 52 mins Cook Time: 2 hrs

Ingredients

• Servings: 2
• 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
• black pepper
• 3/4 cup 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
• olive oil

Recipe

• 1 for 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 sauce is hot when adding to the scampi sauce).
• 2 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 sauce and cook till slightly thickened.
• 3 in a large skillet, saute chicken 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.
• 4 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 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.