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Nutrition Facts
Serving Size 1 (824g) Recipe makes 2 servings The following items or measurements are not included below: 2 teaspoons italian seasoning
Calories 1181
Calories from Fat 413		(35%)
Amount Per Serving		%DV
	Total Fat 46.0g	70%
	Saturated Fat 22.1g	110%
	Monounsaturated Fat 14.4g
	Polyunsaturated Fat 5.7g
	Trans Fat 0.2g
Cholesterol 168mg		56%
Sodium 811mg		33%
Potassium 1255mg		35%
Total Carbohydrate 119.5g		39%
	Dietary Fiber 7.2g	28%
	Sugars 10.1g
Protein 55.8g		111%
detailed view... how is this calculated?

Olive Garden Chicken Scampi Yummy! - Copycat

Recipe #179336 | 2 days | 2 days prep | add private note

⁽³⁶⁾ RATE IT NOW Print Recipe

By: kiwidutch
Jul 26, 2006

This is just as good as the Olive Garden. On a difficluty scale from 1-5 this is a 3 to make. We just love it! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do than I would appreciate your feedback. Thanks ! ZWT REGION: Italy.

SERVES 2 -4 (change servings and units)

Ingredients

WHITE SAUCE

1 tablespoon butter
2 tablespoons flour
3/4 cup milk, hot

SCAMPI SAUCE

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 white wine
1 cup chicken broth
1/4 cup white sauce

REMAINING INGREDIENTS

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

Directions

1
For white 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 white 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 white 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.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Poultry > Chicken > Breasts
Main Ingredient > Pasta, Rice & Grains > Pasta
Preparation > Time to Make > > 1 day
Preparation > Number of Servings > For 1 or 2
Occasion > Dinner Party
Occasion > Brunch

Featured Reviews for This Recipe

From: Chef #1419517

On Oct 19, 2009

WOW we loved it!! Probably wont use as much red pepper next time but other then that we will make it again and SOON!

0 people found this review helpful

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From: hodgemo2

On Oct 11, 2009

There was probably something that I did incorrectly, but I just did not really like this dish. I read through the recipe first, and figured out the better plan was to make the scampi sauce, then to make the white sauce while scampi is simmering. I also threw all of my white sauce in, since I'm a fan of white sauces. However, while my white sauce was thickening even before I added it to the scampi sauce, after I added it, no amount of cooking (or even sitting, before I threw the last bits of the dish out) would thicken the combined sauce. In addition, the sauce never coated anything, or soaked into the chicken flavor. It wound up being a fairly bland pile of chicken and pasta sitting in a pool of thin, but tasty, sauce. I feel the need to work through it again to try to fix things (it's gotten such high reviews from everyone else), but the amount of time, effort and dishes greatly weakens my resolve to try again. As a side note: hubby ate it all "because you cooked it for me" but also said it was bland.

0 people found this review helpful

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From: Chef #384945

On Nov 15, 2006

This was excellent! I used all the white sauce as well. You need it to thicken the scampi sauce. One warning, if you cook the scampi sauce for the recommended time it really intensifies the heat from the red pepper flakes. This was a very spicy dish. I am going to cut the amount in half next time I make it.

8 people found this review helpful

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From: Aurora

On Sep 12, 2006

This was REALLY good, but the instructions a bit unclear. It says to make the white sauce first, then keep warm and add only 1/4 cup to scampi sauce... what do you do with the rest? I just added it all to scampi sauce, and left out the roasted garlic and it was still amazing. If the directions were a bit easier to understand it would be a 5 star. Flavor was great, just not sure if it could be better if the instructions were clear. Good food though!

4 people found this review helpful

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