[kempofwashington]

I just read the recipe that Ron put out for the Olive Garden's Chicken Scampi. This is the copy cat recipe that has been floating out there for years. Here is the recipe for the real thing. I wish that I would have kept the name of the woman that sent it in, that actually worked there, because she has given me one of my favorite recipes for family and company. It always impresses. I usually make the full quantity of the sauce, because it freezes beautifully. I have included in parenthesis amounts for half a recipe and a recipe that feeds about 4. Instead of the ranch salad dressing that is recommended, I use the powdered ranch salad dressing found in the bulk section of our grocery and add garlic powder to it. I hope you all enjoy this recipe as much as I have.

Olive Garden Chicken Scampi
Here is the recipe from the Olive Garden. The chicken tenderloins are the only thing not authentic. They come into the restaurant already prepared.

1 (1/2) (1/3) pound butter
1/3 cup(3 Tbsp.) (2 Tbsp) garlic puree'
1/3 cup (3 Tbsp.) (2 Tbsp) chicken base (minors or tone brand)
20 ( 10) (8 ) fluid oz chablis (I used any dry white wine)
20 (10) (8 ) fluid oz water
40 (20) (16) fluid oz creme culinaire ( or heavy whipping cream)
1 tbls (1 ½ tsp) (11/4) tsp) Italian seasoning
1 (1/2 ) (1/2) tsp coarse ground black pepper
1 (1/2 ) (1/2) tsp crushed red pepper
2 (1T) (2.5 tsp) Tbs fresh chopped parsley

Angel Hair Pasta

Melt butter on low heat do not let it get it brown. Add garlic puree' and let sweat for 2 minutes add remaining ingredients and simmer for approx. 10 minutes.

This is a 1x recipe makes around 1 gallon if memory serves me correctly. Amounts in parenthesis are for approximately 2 quarts.

For garlic roast 2 to 3 heads of whole garlic. Slice off top till you see cloves and pour approx 1 tbls olive oil over each head. Put in oven at 325 for around 1 hour or they smell sweet. After they cool, squeeze cloves out of the papery stuff and coarsely chop.

Cut up green, red and orange pepper into strips also red onion. (1/4 by 1 inch strips) They measure per serving 1 1/2 oz green pepper 1/2 oz red and orange pepper and 1/2 oz red onion and 1 oz roasted garlic. These are sauteed with the chicken.

This is the only part that is not authentic. Marinate chicken in marzettis lite ranch dressing adding 1 tbs garlic puree' and fresh parsley use fresh chicken tenderloin strips. There are 5 of these per serving you will cook the sauce while that simmers saute chicken and veggies and toss with the amount of sauce ( approx 6-8 fl. oz per serving)toss hot angel hair pasta in.

If you want less fat evaporated milk also works in place of the cream. One of my managers always insisted if we had to use whipping cream old bay seasoning was needed about 1 tsp. but I really never agreed.

Served as at Olive Garden. Mix pasta and sauce together. Place in dish and top with chicken strips and pepper garnish. ( I found it is easier to put pasta in individual serving dish and add sauce and garnish. Mix. Place 5 chicken strips on top.)