Olive Garden Chicken Scampi

By fcgra

Ingredients

• 3 tablespoons butter
• 2 Tablespoons minced white onion
• 1/4 Cup minced garlic (8 to 12 cloves)
• 1 1/2 Cups Chablis Wine
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Italian Seasoning
• 1/2 Teaspoon crushed Red pepper flakes
• 1/4 Teaspoon Ground Black Pepper
• 2 Teaspoons minced fresh Parsley
• 1 Cup Heavy Cream
• 5 to 6 Quarts Water
• 16 Ounces Angel Hair Pasta
• 4 Tablespoons Olive Oil
• 12 Chicken Tenderloins
• 1/2 Cup All-Purpose flour
• 1 Green Bell Pepper Cut Into Bite-Size strips
• 1 Red Bell Pepper cut into Bite-Size Strips
• 1 Yellow Pepper, Cut into Bite-Size Strips
• 1 Chopped Red Onion
• 2 Teaspoons Minced Fresh Parsley

Preparation

Step 1

Optional: Parmesan Cheese

1. Make scampi sauce by melting butter in a preheated pan over medium/low heat. Add 2 Tablespoons minced white onions and saute for 2 to 4 minutes or until the onion begins to brown. If the butter begins to burn, turn down the heat. When the onion is beginning to brown, add the minched garlic and saute for another 30 seconds. Don't let the garlic burn. After about 30 seconds add the wine, salt, Italian seasoning, Red pepper flakes, and black pepper, and bring mixture to a simmer. Simmer for approximately 15 to 18 minutes or until the sauce has reduced by half. Add parsley and heavy cream and simmer uncovered for about 10 minutes. Do not let mixture reach a boil.

2. Bring 4 quarts of water to a boil in a large pot. Add the angel hair pasta and cook for about 4 minutes or until pasta is al dente, or mostly tender. Drain the pasta in a colander or sieve when done, then hit it with some cold water to prevent sticking and to keep it from cooking further;

3. If preparing all four servings, preheat the oil in 2 large skillets over medium heat (if making 2 servings, youll need one skillet and half of the total ingredients--save the rest another meal). Lightly salt and pepper the chicken tenderloin, then coat each one in the flour that has been measured into a large bowl. Arrange all of the coated tenderloins ona plate before sauteing 6 tenderloins in each pan. Cook the tenderloins for 3 to 5 minutes on one side or until golden brown.

4. When the chicken is brown on one side, flip each of the peices, and move them to the side of the pans, then add an even amount of the slived peppers and chopped red onion to the center of each skillet. Continue cooking the chicken and vegetable for 4 to 6 minutes or until the chicken is browned and veggies are beginning to brown on the edge.

5. Divide the scampi sauce in half and pour it over the chicken and other ingredients in each pan. Add 2 portions of pasta to each pan, then toss everything a bit and continue to cook for a couple minutes or until the pasta is heated through. Prepare each dish by serving equal amounts of pasta onto each of four plates. Use a spoon or tongs to add the peppers and tenderloins onto the center of the pasta.

6. Sprinkle each plate with about 1/2 teaspoon of fresh parsley and serve it up with fresh grated parmesan cheese if desired.