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 1 tablespoon dried cilantro, optional 2 teaspoons Italian seasoning black pepper to taste 3/4 cup white wine 1 cup chicken broth 1/4 cup white sauce REMAINING INGREDIENTS 1/2 package angel hair pasta, cooked and drained bell peppers, thinly sliced red onions, thinly sliced 10 cloves garlic, roasted 2 chicken breasts, sliced olive oil
For white sauce: Heat butter in sauce pan, add flour and cook for 2 minutes on med. heat. heat stirring constantly. slowly add 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 degrees F 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.
shellyjelly Member since: September 28, 2013 REVIEW:
I wasn't trying to duplicate Olive Garden's recipe so I made a few adjustments. Instead of making the white sauce which if you read the directions you are only using 1/4 cup of (?) I just added heavy cream to the scampi sauce. I breaded my chicken with panko and browned it and then sliced it and put on the pasta which was tossed with the scampi sauce. That was delicious! I will make it that way again.
Jul 1, 2013
This recipe is so much work but it turns out pretty good. I don't find it to be completely like olive garden's version but it's good.
Jul 22, 2012
tdmiller05 Member since: July 22, 2012 REVIEW:
My family and I absolutely LOVE this recipe. It did take me a bit longer than it said but it was well worth the wait!!!!! The recipe is easy to follow. I breaded my chicken with Italian bread crumbs, I bought minced roasted garlic, and omitted the red pepper flakes. There was hardly any left overs and even my 4 year old loved it!!!!!
Mar 3, 2012
merlegirl Member since: March 3, 2012 REVIEW:
I had printed this recipe out several years ago and just now got around to preparing it. What a shame! My entire family loved it. I did take the suggestions of the reviews and roasted the vegetables together and I also lightly breaded the chicken and sauted it before adding the sauce. When I make it again I think I will use a little less Italian Seasoning. I doubled the recipe for the white sauce and the scampi sauce and used all the white sauce; not just the suggested amount and it was a perfect consistancy. Enjoy! I will definetly make this again.
Oct 27, 2011
This was a very tasty recipe. I will definitely make it again. I did bread the chicken in Italian bread crumbs so that it was more like Olive Garden's and I liked the result.
Jun 9, 2011
Absolutely awesome recipe! Took a little long to complete.
Feb 22, 2011
adreamingstar Member since: February 22, 2011 REVIEW:
This was a great recipe! Although my "pickey" kids didn't like it! More left overs for us adults! Cook your garlic right and don't burn it! I did use all of the white sauce! It made the dish!! And with the chicken I made a flour/parm cheese/italian seasoning coating and cooked it in a pan with olive oil! YUM! I would recommend this to everyone! It is TIME consuming but sooo worth it!
Feb 14, 2011
I thought this recipe was great. It tasted delicious. I have never had the Olive Garden Chicken Scampi but this recipe tasted real good. It was a lot of work and pans but worth it! I too used all of the cream sauce and I added more crushed red pepper because my husband likes his food spicy but all in all it was good and I would definitely make it again....
Jan 9, 2011
bailey COMMENT: Well the ration of butter and flour is off unless it is supposed to become a big clumpy mess. Added hot milk and lumps still there. Added to scampi and will let you know if this is even worth it.
CDKitchen Staff Reply: The ratio of butter to flour is correct. It's how you make a roux. You are supposed to stir it and slowly add the milk while stirring to keep it from being lumpy. It can take a little practice getting it right but it is a technique worth learning as you'll find it in many other recipes.
Mar 1, 2010
This was... eh. A lot of work for not such an amazing result. If I make this again I will omit the crushed red pepper, use only 1tbs italian seasoning and put more of the crushed garlic in the scampi sauce.
Feb 4, 2010
Just made this dish with my husband...prep time is a little long but the end result is that it is delicious...this is so close to the real thing its amazing!! I used all the white sauce and added Wondra (quick thickening) flour to thicken the sauce more..and instead of roasting the garlic I peeled it all and simmered in olive oil..it didnt burned and fell apart very easily..be careful and keep flame very low...
Jan 31, 2010
It was sooooooo good. I made mine for serving of 4. It tasted exactly like the Olive Garden Chicken Scampi! I followed the recipe and made sure that I was doing everything timely. I made sure to stand by the stove while I got everything else ready, but made sure that the stove was on LOW and nothing over cooked. It was easy to make and it was delicious. I recommend this recipe to all who love chicken scampi. My guests also love it and agreed that it was like Olive Garden. Now I can make it myself instead of going out to eat.=) It was not bitter at all, for those who said that it was.
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