I know its sort of a joke now, but growing up I loved Olive Garden. It was one of the few sit-down restaurants my family to that wasn’t Mexican food. The other day when trying to come up with something for Sunday dinner, Kyle and I thought about scampi and I looked through a few online to find the one I think would be closest to Olive Garden. We found a winner!
3 tbs butter
2 tbs minced onions (dried or fresh)
1 heaping tsp minced garlic
1 1/2 cups chicken broth
1/2 tsp Italian seasoning
1/2 tsp fine sea salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 tbs dried parsley
1 cup heavy cream
1 16 oz box angel hair pasta
9-12 chicken tenderloins
salt and pepper
1 cup flour
4 tbs olive oil
2 red bell peppers
1-2 red onions
- To prepare your chicken tenders, sprinkle with salt and pepper and dip in flour. Fry in a skillet over medium heat with a couple tablespoons of olive oil 3-5 minutes on each side until golden brown and cooked all the way through. Set aside.
In a medium sized sauce pan add butter, minced onion, minced garlic and saute over medium heat for a 1-2 minutes. Don’t let the garlic burn! Add in chicken broth, Italian seasoning, salt, pepper, red pepper flakes and the dried parsley. Simmer for 15 minutes on med-low heat.
After 15 minutes is up add heavy whipping cream and simmer on low, without boiling for 10 minutes.
In a separate pot, boil the angel hair pasta according to the directions on the box.
Take your onions and bell peppers and cut in julienne strips, making sure to remove all seeds and the white membrane on the inside. In the same skillet that the chicken was cooked in, add another tablespoon or so of olive oil and saute the onions and bell peppers. I cook on high for 3-5 minutes until they get soft and caramelized.
Take the creamy garlic sauce and add half of it to the pasta. Stir to incorporate sauce. Add all the onions and bell peppers and mix into the pasta. Dish up pasta, adding the chicken on top. Drizzle more sauce over pasta and chicken. Garnish with freshly grated Parmesan cheese.
Thanks to this blog for the recipe!