This copycat Olive Garden Chicken Scampi features tender breaded chicken, sautéed bell peppers, and a rich, creamy garlic white wine sauce.
INGREDIENTS
- 1 tbsp olive oil
- 1 lb chicken tenders
- 1 cup flour
- 1 tbsp Italian seasoning
- Salt & pepper, to taste
- 1/2 lb angel hair pasta
- 1 red, yellow, and green bell pepper, sliced
- 1 red onion, sliced
- 1 tbsp butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1/4 cup heavy cream
- 1/2 cup grated parmesan cheese
- Fresh parsley, for garnish
INSTRUCTIONS
- In a large bowl, mix the flour and Italian seasoning. Dredge the chicken tenders in the mixture, then season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside.
- In the same skillet (without cleaning it), add the sliced bell peppers and red onion. Season with salt and pepper, then sauté for 4-5 minutes until tender-crisp. Remove from heat and set aside.
- Meanwhile, cook the pasta in a pot of boiling water according to package instructions. Drain and set aside.
- Melt butter in the skillet, then sauté the minced garlic for 30 seconds until fragrant. Stir in the chicken broth, white wine, and heavy cream, bringing the mixture to a gentle boil.
- Add the parmesan cheese and whisk until fully combined and smooth.
- Return the cooked pasta and sautéed vegetables to the skillet, tossing gently to coat in the creamy sauce.
- Serve the chicken tenders over the pasta, garnishing with fresh parsley and extra parmesan if desired. Enjoy!
