Olive Garden Chicken Scampi

This picture DOES NOT do this justice... This recipe is so creamy and wonderful, it looks dry in the picture, but really, it's VERY delicious. One of my husbands favorites, but WARNING: this recipe should NOT be made if you can't juggle 5 pans at once.. it's kind of a complicated recipe, but try it.. you'll never go to Olive Garden again.


{Usually the chicken is covered in the sauce, but since I was having company and had to make a lot, I cooked the chicken only partially in the pan, then finished it off in the oven... It was still VERY yummy}

ALso in the photo: Rosemary Bread and salad

Olive Garden Chicken Scampi

3 Tablespoons butter
2 Tablespoons chopped onion
¼ cup garlic (8-12 cloves) YES... use all 8
1 ½ cup chicken broth
½ tsp salt
½ tsp Italian seasoning
½ tsp crushed red pepper flakes
¼ tsp pepper
2 tsp minced fresh parsley
1 cup heavy cream

5 to 6 quarts water
16 ounces angel hair pasta
4 Tablespoons light olive oil
12 chicken tenders
½ cup flour
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, chopped
2 tsp minced fresh parsley

Make scampi sauce by melting butter in a preheated pan over medium/low heat, Add 2 tablespoons chopped onions to saute for 2-4 minutes or until the onions begin to turn brown. If the butter begins to burn turn down the heat. When the onions are translucent add the minced garlic and sauté for 30 seconds. Don’t let the garlic burn. After sauté add the chicken stock and spices. Bring mixture to simmer. Simmer for 15-18 minutes or until sauce is reduced by ½ . Add parsley and cream and simmer uncovered for about 10 minutes. Do not let mixture reach a boil.
Bring water to boil and cook pasta until al dente, then drain and add cold water to help pasta from sticking and to prevent it from cooking further.
Flour and salt and peper the chicken tenders, then brown in pan with melted butter. After all the chicken is cooked, add bell pepper to pan to pull up pan drippings. If making all 4 portions, it will take two pans.
Divide the scampi sauce in half and pout it over the chicken and veggies in each pan. Ad 2 portions of pasta to each pan, then toss the ingredients a bit and continue to cook for a couple of minutes of until the pasta is heated through. Prepare each dish by serving equal amounts of pasta into 4 plates. Use a spoon or tongs.
Sprinkle fresh parsley on top. Yum!