Olive Garden Chicken Scampi

Thank you Melissa Cass for sharing this recipe for Chicken Scampi!

Olive Garden Chicken Scampi 

Scampi sauce
3 T butter
2 T minced white onion
¼ c minced garlic
1 ½ c cooking wine
½ tsp salt
½ tsp Italian seasoning
¼ - ½ tsp crushed red pepper flakes
¼ tsp ground black pepper
2 tsp minced fresh parsley
1 c heavy cream

5 to 6 quarts water
16 oz angel hair pasta
4 T olive oil
12 chicken tenderloins
½ c all-purpose flour
1 red bell pepper, cut into bite-size strips
1 yellow bell pepper, cut into bite-size strips
1 green bell pepper, cut into bite-size strips
1 chopped onion
1 tsp dried parsley

Make scampi sauce by melting butter in a preheated pan over medium/low heat. Add 2 T minced onion and sauté for 2 to 4 minutes or until the onion begins to brown. If the butter begins to burn, turn down the heat. When the onion is beginning to brown, add the minced garlic and sauté for another 30 seconds. Don’t let the garlic burn. After about 30 seconds add the wine, salt, Italian seasoning, red pepper flakes, and black pepper, and bring mixture to a simmer. Simmer for approximately 15 to 18 minutes or until the sauce has reduced by half. Add parsley and heavy cream and simmer uncovered for about 10 minutes. Do not let the mixture reach a boil.

Bring 4 quarts of water to a boil in a large pot. Add the angel hair pasta and cook for about 4 minutes or until pasta is al dente, or mostly tender with just a slight toughness. Drain the pasta in a colander or sieve when done, then hit it with some cold water to prevent sticking and to keep it from cooking further.

Preheat the oil in a large skillet over medium heat. Lightly salt and pepper the chicken tenderloins, then coat each one in the flour that has been measured into a large bowl. Cook the tenderloins for 3 to 5 minutes on one side or until golden brown.

When the chicken is brown on one side, flip each of the pieces, and move them to the side of the pan, then add the peppers and red onions to the center of the skillet. Continue cooking the chicken and vegetables for 4 to 6 minutes or until the chicken is browned and the veggies are beginning to brown on the edges.

Pour the scampi sauce over the chicken and other ingredients. Add pasta, then toss everything a bit and continue to cook for a couple minutes or until the pasta is heated through.

When serving on a plate, sprinkle each plate with about ½ tsp of fresh parsley and serve it up with freshly grated Parmesan cheese if desired.