Olive Garden Chicken Scampi
1 tablespoon butter
2 tablespoons flour
¾ cup milk
3 tablespoons butter
2 tablespoons crushed garlic
2 teaspoons Italian seasoning
½ teaspoon crushed red pepper
Black pepper, to taste
¾ cup white wine
1 cup chicken broth
2 sliced chicken breasts
1 green pepper, thinly sliced
1 red onion, thinly sliced
10 cloves roasted garlic (see below)
½ package cooked angel hair pasta
To create the white sauce, heat butter in a sauce pan 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.
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.
Add ¼ cup of the white sauce to the scampi sauce and cook for 5 minutes until slightly thickened.
Sauté the chicken in a large skillet with a little olive oil. Add the peppers and onions. Sauté for 3–4 minutes until the chicken is done.
Add the sauce and sauté until everything is warmed. Add the roasted garlic cloves.
Serve over hot pasta.
For the roasted garlic, separate 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°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.