Does anyone have Olive Garden’s Chicken Scampi Recipe? I would greatly appreciate it! Thanks in advance for any help you might be able to provide.
Olive Garden Chicken Scampi
white sauce base:
heat 1 tblspoon butter in nonstick skillet. after it’s melted, add 2
tblspns flour and cook for 2 minutes on med heat. slowly add milk and stir
constantly to get rid of lumps. when you have added enough milk, you should
have like a white gravy consistency. set this aside. You will have much
more white sauce than you will actually need.
2 sticks butter
2 tblspns crushed garlic (real garlic; not salt or the dried stuff
2 tblspns chicken stock
3/4 cup chablis or any white
wine that’s not too sweet
1 cup water
1/4 cup white sauce
1 teaspoon crushed red pepper
2 tblspns italian seasoning
black pepper to taste .
Heat butter over a slow heat. add the garlic, italian seasoning and crushed
red pepper. cook for about 2 minutes on low heat. add the wine, water, and
chicken base. stir until combined. add the white sauce mix and stir until
The rest of it…
1/2 package of angel hair, cooked according to package directions
thinly sliced bell peppers (red, green and yellow)
thinly sliced red onions
about 10 whole garlic cloves
put the garlic cloves in a small nonstick skillet with some oil and braise
them for about 20 minutes on low heat. Just put the lid on the skillet and
let them cook…they should be golden and really soft when they are done.
in a large nonstick skillet, saute the peppers and onions for a few
minutes. also, saute chicken tenderloins (however many you feel like
cooking or eating!)Add the angel hair and pour the sauce over. saute until
everything is mixed together and sauce is reheated. add garlic cloves.
Thanksso much! I’ve looked everywhere for this with no luck.
this recipe was wonderful - my picky eater went back for seconds and that does not happen very often. Thank you for sharing
Does anyone have the recipe for the “Tuscan Chicken” recipe from Olive Garden??? It is very, very good and I sure would like to make it at home…TY
Olive Garden’s Tuscan Garlic Chicken
Tuscan Garlic Chicken
Prep Time: 15 minutes
Cook: 30 minutes
6 boneless, skinless chicken breasts
1 1/2 cup(s) flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian herb seasoning
1 lb(s) curly or regular fettuccine
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup(s) dry, white wine
1/2 lb(s) whole leaf spinach, stemmed
12 oz heavy cream
1 cup(s) Parmesan cheese, grated
Combine 1½ cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.
Dredge chicken in the mixture, shaking off any excess.
In a large, nonstick, ovenproof skillet, add 3 Tbsp of olive oil ? enough to coat ? and sauté chicken in batches over medium-high
heat for about two to three minutes on each side, or until golden brown and crisp. Add additional olive oil for each batch as
When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 10 to 15 minutes or until
cooked through and the internal temperature reaches 165 degrees F.
Cook pasta according to package directions. Drain and set aside until needed.
While the pasta is cooking, heat 2 Tbsp of olive oil in a sauce pan. Add the garlic and the red pepper and cook for
approximately one minute.
Add remaining 1 Tbsp of flour and stir to combine.
Next, add the wine and bring to a boil for one minute. Add the spinach and the cream and bring to a boil. The sauce is done
cooking when the spinach becomes wilted. Complete by stirring in the Parmesan cheese.
Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining
sauce and extra Parmesan cheese.
Here’s one I had in my files:
The Olive Garden® Chicken Scampi
3 tablespoons butter
2 tablespoons chopped onion
1/4 cup minced garlic (8 to 12 cloves)
1 1/2 cups Chablis wine
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
2 teaspoons minced fresh parsley
1 cup heavy cream
5 to 6 quarts water
16 ounces angel hair pasta
4 tablespoons light olive oil
12 chicken tenderloins
1/2 cup all-purpose flour
1 green bell pepper, cut into bite-size strips
1 red bell pepper, cut into bite-size strips
1 yellow bell pepper, cut into bite-size strips
1 chopped red onion
2 teaspoons minced fresh parsley
freshly grated parmesan cheese
- Prepare the scampi sauce by melting butter in a saute pan over medium-low heat. Add 2 tablespoons chopped onions and sauté for 2 to 4 minutes or until the onions begin to brown. If the butter begins to burn, turn down the heat. When the onions are 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 mixture reach a boil.
- Bring 4 quarts of salted 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.
- If preparing all four servings, preheat 2 large skillets over medium heat (if making just 2 servings, you’ll need only one skillet and half of the total ingredients – save the rest for another meal). Lightly salt and pepper the chicken tenderloins, then coat each one in the flour that has been measured into a large bowl. Arrange all of the coated tenderloins on a plate before sautéing 6 tenderloins in each pan. 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 pans, then add an even amount of the sliced peppers and chopped onions to the center of each skillet. Continue cooking the chicken and veggies for 4 to 6 minutes or until the chicken is browned and the veggies are beginning to brown on the edges.
- Divide the scampi sauce in half and pour it over the chicken and veggies in each pan. Add 2 portions of pasta to each pan, then toss the ingredients a bit and continue to cook for a couple minutes or until the pasta is heated through. Prepare each dish by serving equal amounts of pasta onto each of four plates. Place some of the peppers and onions on top of each pile of pasta. Arrange three chicken tenderloins onto the center of the pasta.
- Sprinkle each plate with about 1/2 teaspoon of fresh parsley and serve it up with freshly grated parmesan cheese if desired.
Makes 4 servings (but can be easily divided into 2 separate servings for 2).