Olive Garden Chicken Scampi Copycat
After eating at Olive Garden more times than I can remember and always, always (except for one less than memorable meal) ordering their chicken scampi. I decided it was high time to try to duplicate their delicious scampi dish.
After some googling, I found this copycat recipe and per my usual I tweaked it a bit to my liking. Hubby and I decided that we both liked this version better than the original. This chicken scampi is very flavorful comfort food at its best.
File this recipe under scrumptious and drool worthy!
Olive Garden Chicken Scampi Copycat
Makes 6 servings
Ingredients
- 2 lbs. pound chicken tenders*
- 1 1/2 cups flour
- 1 cup milk
- 3/4 tsp. salt
- 3/4 tsp. black pepper
- 6 tbl. olive oil, divided
- 1 green bell pepper, sliced thin
- 1 red bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 medium sized red onion, sliced thin
- 2 large cloves garlic, minced
- 1 lb. angel hair or vermicelli cooked according to package directions
- 1 1/2 cups white wine
- 1 1/2 cups heavy cream
- 1/2 tsp. Italian seasoning
- Romano or Parmesan cheese for serving
* I prefer to use tenders rather than boneless breasts, and I trim away as much of the tendon as I can.
Directions
Place flour, salt, and pepper into a shallow dish and mix well with a fork. Place milk in a shallow dish. Dip chicken first in milk, then dredge in the flour. Place breaded chicken on a rack 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 approximately 3 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 3 tablespoons of olive oil in hot skillet. Place chicken in skillet. Cook for 3 to 5 minutes on each side until the chicken has browned on both sides and can be easily pierced with a fork. Remove chicken from pan.
Deglaze the pan by adding white wine to the pan and add Italian seasoning blend. Use a flat-edged wooden or stainless steel spatula to scrape 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. Serve with Romano or Parmesan cheese for topping.
Source: Adapted recipe from copykat.com