Olive Garden Chicken Scampi
You can make the Olive Garden Chicken Scampi just like they do. This recipe is made with chicken tenders, bell peppers, onions, wine, cream, and a few more ingredients.
Ingredients
| To season the flour | ||
| All purpose flour | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Italian seasoning | 1/4 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Rest of the ingredients for dredging the chicken | ||
| Chicken tenders | 1 Pound | |
| Milk | 1 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon (for cooking the chicken) | |
| For cooking the vegetables | ||
| Olive oil | 2 Tablespoon | |
| Green bell pepper | 1/2 Medium , sliced thinly | |
| Red bell pepper | 1/2 Medium , sliced thinly | |
| Orange bell pepper | 1/2 Medium , sliced thinly | |
| Red onion | 1/2 Medium , sliced thinly | |
| Garlic clove | 1 Medium , chopped | |
| For the sauce | ||
| White wine | 3/4 Cup (12 tbs) (1/2 | |
| Heavy cream/Half and half cream | 3/4 Cup (12 tbs) | |
| For serving | ||
| Pasta | 1 Pound (Cooked as per instructions on the package) |
Directions
GETTING READY
1. In a shallow dish, place flour. Season it with salt, Italian seasoning and pepper. Mix well with a fork and set aside.
2. Dredge chicken first in flour, then dip into milk, and then dredge again in the flour.
3. Place breaded chicken on a rack and allow to rest 10 minutes before cooking.
4. While the chicken is resting, cut peppers, onions, and garlic. and set aside.
MAKING
5. Heat a large heavy bottomed skillet on medium-high heat drizzled with some olive oil.
6. Saute peppers, onions, and garlic over medium. Season with a light sprinkling of salt.
7. Saute until peppers begin to brown. Once done, remove from skillet and set aside.
8. Drizzle into the hot skillet another couple of tbsp of olive oil.
9. Place chicken in the skillet. Cook for 5 to 7 minutes on each side until the chicken has browned nicely on both sides. Once done, remove chicken from the pan.
10. Deglaze the pan by adding white wine to the pan. Scrape the bottom with a spoon scrapping the browned bits off the bottom of the pan.
11. Add heavy cream and mix well. Return cooked vegetables to the pan and stir.
SERVING
12. Plate the pasta and sauce along with the vegetables, and serve placing a few pieces of cooked chicken with each serving.
Recipe Summary
Nutrition Facts
Serving size
Calories 1212Calories from Fat 480
% Daily Value*
Total Fat 54 g83.1%
Saturated Fat 17 g85%
Trans Fat 0 g
Cholesterol
Sodium 716 mg29.83%
Total Carbohydrates 133 g44.3%
Dietary Fiber 7 g28%
Sugars 10 g
Protein 37 g74%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
