Olive Garden Chicken Scampi
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 488.4
- Total Fat: 13.8 g
- Cholesterol: 101.2 mg
- Sodium: 332.9 mg
- Total Carbs: 47.6 g
- Dietary Fiber: 4.1 g
- Protein: 36.0 g
View full nutritional breakdown of Olive Garden Chicken Scampi calories by ingredient
Number of Servings: 4
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
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.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user RLHIGINBOTHAM.
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.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user RLHIGINBOTHAM.