Olive Garden Chicken Scampi

• Ingredients:
  Servings: 2 2
  2-4
  
  Servings Size
  Update
  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

• 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

• 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.