Chicken Scampi Olive Garden Recipes

Steps:

• 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).
• 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.
• Flatten tenders, coat w Wondra flour & brown In a large skillet, 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.
• 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 30 minute when the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.

Steps:

• Bring a large pot of salted water to a boil for the pasta. Sprinkle the chicken with some salt. Heat a large skillet over medium-high heat until hot, then add the oil. Working in 2 batches, brown the chicken until golden but not cooked through, 2 to 3 minutes per batch. Remove the chicken to a plate.
• Melt 4 tablespoons of the butter in the skillet. Add the garlic and red pepper flakes and cook until the garlic just begins to turn golden at the edges, 30 seconds to 1 minute. Add the wine, bring to a simmer and cook until reduced by half, about 2 minutes. Remove from the heat.
• Meanwhile, cook the pasta until very al dente, reserving 1 cup of the pasta water. Add the pasta and 3/4 cup pasta water to the skillet along with the chicken, lemon zest and juice and the remaining 4 tablespoons butter. Return the skillet to medium-low heat and gently stir the pasta until the butter is melted, adding the remaining 1/4 pasta water if the pasta seems too dry. Remove the skillet from the heat, sprinkle with the grated cheese and parsley and toss before serving.

Steps:

• Cooked the pasta according to the directions on the package. Place flour, salt, and pepper into a shallow dish and mix well with a fork. Place milk in a another shallow dish. First, dredge chicken in flour mixture, then dip into milk, and then dredge again in the flour mixture. Place breaded chicken on a wrack and allow to rest 10 minutes before cooking. While the chicken is resting, cut peppers, onions, and garlic. Sauté peppers, onions, and garlic in a large heavy bottomed skillet over medium heat with 2 tablespoons of olive oil. Season peppers, onions, and garlic with a light sprinkling of salt. Sauté until peppers begin to brown. Remove from skillet. Place remaining 2 tablespoons of olive oil in hot skillet. Place chicken in skillet and cook for 5 to 7 minutes on each side, until the chicken has browned on both sides. Remove chicken from pan. Deglaze the pan by adding white wine to the pan and add Italian seasoning blend. Scrape the bottom with a spoon scrapping the browned bits off the bottom of the pan. Add heavy cream and mix well. Return cooked vegetables to the pan and stir. Add cooked pasta to the skillet. Plate the pasta and sauce, placing a few pieces of cooked chicken with each plate.

Steps:

• 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. 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. Add 1/2 package angel hair, cooked according to package directions 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, sauté the peppers and onions for a few minutes. Also, sauté chicken tenderloins Add the angel hair and pour the sauce over. Sauté until everything's mixed together and sauce is reheated. Add garlic cloves.

Steps:

• 1. heat butter and oil in large skillet or pot over med. high heat until melted.
• 2. add bell pepper, onion, chicken, garlic, italian seasoning and red peppers.
• and cook until done and lightly browned
• 3. add cooked pasta, soup, can of water and lemon juice then stir.
• 4. add tomato and serve.
• 5. enjoy! with a nice green salad and/or garlic bread.