Copycat Olive Garden Chicken Scampi Recipe 445

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OLIVE GARDEN CHICKEN SCAMPI YUMMY! - COPYCAT



Olive Garden Chicken Scampi Yummy! - Copycat image

This is just as good as the Olive Garden. On a difficluty scale from 1-5 this is a 3 to make. We just love it! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do than I would appreciate your feedback. Thanks ! ZWT REGION: Italy.

Provided by kiwidutch

Categories     Chicken Breast

Time 3h52m

Yield 2-4 serving(s)

Number Of Ingredients 17

1 tablespoon butter
2 tablespoons flour
3/4 cup milk, hot
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
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

Steps:

  • 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).
  • 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.
  • Flatten tenders, coat w Wondra flour & brown In a large skillet, 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 30 minute when the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.

Nutrition Facts : Calories 1133.8, Fat 42.7, SaturatedFat 21.2, Cholesterol 166.7, Sodium 733.6, Carbohydrate 116.2, Fiber 7.3, Sugar 9.8, Protein 54.7

OLIVE GARDEN CHICKEN SCAMPI RECIPE - (4/5)



Olive Garden Chicken Scampi Recipe - (4/5) image

Provided by KimberleyH

Number Of Ingredients 15

1 pound chicken tenders
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons olive oil, divided use
1/2 green bell pepper, sliced thin
1/2 red bell pepper, sliced thin
1/2 orange bell pepper, sliced thin
1/2 medium sized red onion, sliced thin
1 clove garlic, sliced thin
1 pound pasta, cooked according to package directions
3/4 cup white wine
3/4 cup heavy cream
1/4 teaspoon Italian seasonings

Steps:

  • Cooked the pasta according to the directions on the package. Place flour, salt, and pepper into a shallow dish and mix well with a fork. Place milk in a another shallow dish. First, dredge chicken in flour mixture, then dip into milk, and then dredge again in the flour mixture. Place breaded chicken on a wrack 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 2 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 2 tablespoons of olive oil in hot skillet. Place chicken in skillet and cook for 5 to 7 minutes on each side, until the chicken has browned on both sides. Remove chicken from pan. Deglaze the pan by adding white wine to the pan and add Italian seasoning blend. Scrape the bottom with a spoon scrapping 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.

OLIVE GARDEN'S CHICKEN SCAMPI RECIPE - (4.6/5)



Olive Garden's Chicken Scampi Recipe - (4.6/5) image

Provided by KimberleyH

Number Of Ingredients 14

2 sticks butter
2 tablespoons crushed fresh garlic
2 tablespoons chicken stock
3/4 cup Chablis or any white wine that's not too sweet
1 cup water
1/4 cup white sauce
1 teaspoon crushed red pepper
2 tablespoons Italian seasoning
Black pepper, to taste
1/2 package angel hair, cooked according to package directions
3 sliced bell peppers, thinly sliced
1/2 red onion, thinly sliced
10 whole garlic cloves
Chicken tenderloins

Steps:

  • Heat 1 tablespoon butter in nonstick skillet. After it's melted, add 2 tablespoons flour and cook for 2 minutes on medium heat. Slowly add milk and stir constantly to get rid of lumps. When you have added enough milk, you should have like a white gravy consistency. Set this aside. You will have much more white sauce than you will actually need. Heat butter over a slow heat. Add the garlic, Italian seasoning and crushed red pepper. Cook for about 2 minutes on low heat. Add the wine, water, and chicken base. Stir until combined. Add the white sauce mix and stir until slightly thickened. Add 1/2 package angel hair, cooked according to package directions Put the garlic cloves in a small nonstick skillet with some oil and braise them for about 20 minutes on low heat. Just put the lid on the skillet and let them cook, they should be golden and really soft when they are done. In a large nonstick skillet, sauté the peppers and onions for a few minutes. Also, sauté chicken tenderloins Add the angel hair and pour the sauce over. Sauté until everything's mixed together and sauce is reheated. Add garlic cloves.

OLIVE GARDEN SHRIMP SCAMPI COPYCAT RECIPE WITHOUT WINE



Olive Garden Shrimp Scampi Copycat Recipe without Wine image

This Olive Garden shrimp scampi copycat recipe without wine has all the shrimp, pasta, garlic, and butter a person could want.

Provided by Steph Loaiza

Categories     Main Course

Time 34m

Number Of Ingredients 13

1 pound thin spaghetti (or angel hair pasta)
1 pound uncooked jumbo shrimp ((peeled, deveined, tails removed and fully thawed))
8 Tablespoons butter (divided)
6 garlic cloves (minced)
¼ teaspoon red pepper flakes
2 cups chicken broth
1 teaspoon white vinegar
½ lemon (juiced)
2 Tablespoons heavy cream
1 cup fresh asparagus (cut into 2-inch pieces)
1 cup Roma tomatoes (diced)
salt and pepper, to taste
fresh grated Parmesan cheese (for serving)

Steps:

  • Bring a large pot of salted water to boil over medium-high heat.
  • Then, in a medium skillet over medium heat, melt 4 Tablespoons of butter. Lightly season the shrimp with salt and pepper, then add to the skillet.
  • Cook, stirring occasionally until pink; about 2 minutes per side (be careful not to overcook the shrimp! You will want to cook until the shrimp have barely turned pink on all sides and it happens fast!). Remove the shrimp to a plate and cover to keep warm.
  • Add the pasta into the pot of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain, saving 1/2 cup of the pasta water, and set the pasta aside.
  • While the pasta cooks, prepare the sauce. In the same skillet used to cooked the shrimp, add 2 Tablespoons of olive oil, minced garlic and red pepper flakes. Saute the garlic for about 1 minute. Stir in the chicken broth and vinegar.
  • Bring the mixture to a boil and then lower the heat. Simmer for 5-8 minutes until the chicken broth has reduced by half. Add the lemon juice and asparagus and let simmer for 1-2 minutes. Season with salt and pepper, to taste.
  • Add the remaining 4 tablespoons of butter to the sauce along with 2 tablespoons of heavy cream, then stir to combine.
  • Return the shrimp to the skillet, along with the diced tomatoes and cooked pasta. Using tongs, lightly toss the pasta, shrimp and veggies in the sauce, adding reserved pasta water as needed to make sure that everything is coated evenly with sauce. Add more salt and pepper as needed.
  • Top with freshly grated Parmesan cheese and enjoy!

Nutrition Facts : Calories 763 kcal, Carbohydrate 93 g, Protein 33 g, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 214 mg, Sodium 1273 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving

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