Amazing Chicken Scampi Recipe – Just Like The Olive Garden’s!

I am a HUGE fan of chicken scampi!  I love going to Olive Garden for this delectable dish and it is usually what I order every time I go.  I just can’t deviate away from it – why would I?  Topped off with some Tiramasu and I am in heaven!  I came across a recipe a while back and now I use it reguarly to make this tasty treat.  I will say though that it is a time-consuming effort until all the veggies are cut, chicken is cooked and the sauces are made, but I promise it is worth the effort. 

Many steps are involved…your stovetop will be all tied-up.

 I made two big batches the other day and I was not disappointed.  Garlic is my friend.  I have no friends because of it, but oh well.  After toiling in the kitchen the other day, I was happy to finally see the end result:

Can you say YUM.
I should also warn you that you will have a kitchen that
smells like GARLIC for DAYS.
Yee Ha!
Here’s the recipe I used:
WHITE SAUCE:1 tablespoon butter
2 tablespoons flour
3/4 cup milk; hot
SCAMPI SAUCE:3 tablespoons butter
2 tablespoons garlic, crushed
3/4 tsp. crushed red pepper (or slightly less if you prefer)
1-2 tsp. Italian seasoning (whatever you prefer…I used 2 tsp.)
black pepper to taste
3/4 cup white wine (I skipped this ingredient)
1 cup chicken broth
1/4 cup white sauce
REMAINING INGREDIENTS:1/2 package angel hair pasta, cooked and drained
bell peppers; thinly sliced
red onions; thinly sliced
10 cloves of garlic; roasted
2 chicken breasts; sliced
olive oil
For white sauce:Heat 1 tablespoon butter in a sauce pan, add 2 tablespoons flour and cook for 2 minutes on medium heat stirring constantly. Slowly add 3/4 cup hot milk (hot so it won’t get lumpy). Set aside. (Keep the white sauce hot until you add 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 and simmer about 30 minutes. Add the white sauce and cook till slightly thickened. In a large skillet, saute chicken in a little olive oil until almost done. Add the peppers and onions, then saute until chicken is cooked through. Add the sauce. Saute until everything is warmed. Add roasted garlic cloves. Serve over pasta. Pour a little of the leftover white sauce over the dish. By the way, I think I quadrupled this recipe last time I made it for two really big batches.
You will want to make it again and again!
On that note, I am heading to the kitchen for some
breakfast … my hunger is now kicking in full-gear.
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  1. I have been really wanting an authentic O.G. recipe for years…it’s my fav. too! Thanks for posting.

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