My favorite dish at Olive Garden (and don’t tell me or think to yourself it isn’t authentic Italian food, you know you are) is their Chicken Scampi. Every time I go, I say I am going to order something else. But as I start to say Chicken Carrrrrr…a, it just comes out Chicken Scampi, and then my mouth runs on autopilot and I feel I have to compensate by adding, for goodness sake just give me the Chicken Scampi. I am like most home cooks or curiosity seekers if you will, I like to think if they can make this or do this or whatever it may be, I can too! And that my friends is how this recipe was born and though I still ring the dinner bell at the OG on occasion (come on the breadsticks…hmmmm, can I recreate those too, sorry I digress) my visits are a lot less often and I get all the tips in smiles from my Family, you can’t beat that! 😀
- Place your chicken strips in a zip top bag with 2 tbsp flour (add more if needed) and a tbsp of the pepper for seasoning. Zip that bag and shake, shake, shake to coat all of the chicken.
Chicken flour up! - Sauté your chicken strips in the olive oil on medium heat 3-4 minutes per side to brown them and create a nice crust to seal in the delicious juices. Remove from the pan and put aside.
EVOO Art 
Hitting the Pan! 
Sauted Chicken - Remove pan from the heat and lower the heat to low. Put the pan back on the heat after the temp lowers (about a minute) and add 2 tbsp butter to melt, when the butter is melted whisk in 2 tbsp flour to create a roux which will thicken your scampi sauce. Add your chicken stock and bring the heat back up to boil the stock. Boil the stock and roux for 3-5 minutes then lower the heat to medium. Add your chopped garlic & red bell pepper and remaining pepper and put your chicken back in the pot. Add salt to taste. Cook the chicken through about 15 minutes and check doneness before serving. Bell Pepper should have a nice bite but be softened. Add cooking times in 5 minute intervals if chicken is not done yet or peppers have not reached your desired consistency.
On Deck! 
I’ve Been Chopped! 
Chicken Cannonball - In the meantime and while the chicken is getting ready for its debut. Boil your water (add a tbsp of salt if desired to the water) and add your pasta. Cook according to package directions and when done turn off heat and keep in water to keep pasta warm. Add a dollop of butter or two to the water.
Pasta, say no more! - When ready to serve add 2 tbsp butter and the parmesan cheese to the scampi sauce and mix them in and watch those flavors meld!
Getting dressed to go - Finally plate that gorgeous masterpiece! Take desired amount of pasta from the heated water and twist on the plate. Add a few pieces of the chicken and pour that delightful scampi sauce over the pasta, top with those bright red peppers and maybe a little more parmesan cheese, why not! DIG IN!!! 😀
So Easy Chicken Scampi
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- 1-1/2 lbs Boneless Chicken Strips
- 1 Red Bell Pepper -Or whatever color you like
- 3-4 large Garlic Cloves
- 3-4 tbsp Flour
- 3 cups Unsalted Chicken Stock
- 1 box Angel Hair Pasta -I like Barilla
- 2 tbsp Pepper
- 2 tsp Salt
- 2-3 tbsp olive oil -Extra Virgin
- 4 tbsp Whipped Butter
- 1/4 cup Parmesan cheese
- Place your chicken strips in a zip top bag with 2 tbsp flour (add more if needed) and a tbsp of the pepper for seasoning. Zip that bag and shake, shake, shake to coat all of the chicken.
- Sauté your chicken strips in the olive oil on medium heat 3-4 minutes per side to brown them and create a nice crust to seal in the delicious juices. Remove from the pan and put aside.
- Remove pan from the heat and lower the heat to low. Put the pan back on the heat after the temp lowers (about a minute) and add 2 tbsp butter to melt, when the butter is melted whisk in 2 tbsp flour to create a roux which will thicken your scampi sauce. Add your chicken stock and bring the heat back up to boil the stock. Boil the stock and roux for 3-5 minutes then lower the heat to medium. Add your chopped garlic & red bell pepper and remaining pepper and put your chicken back in the pot. Add salt to taste. Cook the chicken through about 15 minutes and check doneness before serving. Bell Pepper should have a nice bite but be softened. Add cooking times in 5 minute intervals if chicken is not done yet or peppers have not reached your desired consistency.
- In the meantime and while the chicken is getting ready for its debut. Boil your water (add a tbsp of salt if desired to the water) and add your pasta. Cook according to package directions and when done turn off heat and keep in water to keep pasta warm. Add a dollop of butter or two to the water.
- When ready to serve add 2 tbsp butter and the parmesan cheese to the scampi sauce and mix them in and watch those flavors meld!
- Finally plate that gorgeous masterpiece! Take desired amount of pasta from the heated water and twist on the plate. Add a few pieces of the chicken and pour that delightful scampi sauce over the pasta, top with those bright red peppers and maybe a little more parmesan cheese, why not! DIG IN!!!
Kimberly
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2 thoughts on “So Easy Weekday Night Chicken Scampi-WMR”
Hey Kim, love that chicken scampi recipe and so does my hubby! Added mushrooms this time. Keep blogging! Thanks, Pat Creaser
Thank you Pat, that is so great to hear! 🙂
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