Recipe: Olive Garden Chicken Scampi for Micheline

Olive Garden Chicken Scampi
Newsgroups: rec.food.recipes

WHITE SAUCE:
1 Tbsp. butter
2 Tbsp. flour
3/4 cup milk; hot

SCAMPI SAUCE:
3 Tbsp. butter
2 Tbsp. garlic, crushed
1/2 tsp. crushed red pepper
(I add dried cilantro about 1 Tbsp.)
2 Tbsp. Italian seasoning
black pepper to taste
3/4 cup white wine
1 cup chicken broth
1/4 cup white sauce

REMAINING INGREDIENTS:
1/2 pk. angel hair pasta, cooked and drained
bell peppers; thinly sliced
red onions; thinly sliced
10 cloves of garlic; roasted
2 chicken breasts; sliced
olive oil

For white sauce: Heat 1 Tbsp. butter in sauce pan, add 2 Tbsp. 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. 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.

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.