Olive Garden Chicken Scampi Pasta
Adapted from Dinner, then Dessert (Sabrina Snyder)
Ingredients
- 4 tbsp 56 g unsalted butter, divided
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 2 tbsp 30 ml garlic, minced
- 4 tbsp 32 g flour, divided
- 1/2 tsp red pepper flakes
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1 cup 240 ml white wine
- 1 cup 240 ml chicken broth
- 1 lb 450 g angel hair pasta
- 1 lb 450 g chicken breast tenderloins
- 1 tsp kosher salt
- 1/2 tsp coarse ground black pepper
- 2 tbsp 30 ml olive oil
- 1/2 cup 120 ml heavy cream, warmed
- 1/2 lemon, juiced
- 1 cup 100 g parmesan cheese, shaved, divided
Method
- Melt 2 tbsp butter in a cast iron skillet over medium-high heat and cook the bell peppers and onion 2–3 minutes until slightly softened. Remove and set aside.
- Add the remaining 2 tbsp butter to the pan. Once melted, whisk in 2 tbsp of the flour and the garlic, cooking about 20 seconds.
- Add the red pepper flakes, oregano, basil, wine, and chicken broth. Let reduce over medium heat about 18–20 minutes.
- While the sauce reduces, cook the pasta one minute short of the package instructions. Do not rinse.
- Heat the olive oil in a second pan over medium-high heat. Coat the chicken tenderloins in salt and pepper, then toss in the remaining flour. Cook 3–4 minutes per side, then remove from heat.
- Once the sauce has reduced by half, whisk in the heavy cream until thickened. Stir in the lemon juice and half the parmesan.
- Toss the pasta with the sauce, bell peppers, and onion. Top with the chicken and remaining parmesan, and serve.