Chicken Scampi

I have long had a love affair with the chicken scampi at olive garden. I would get it every time  went there because it was the only time I could get my fix. Needless to say with my interest in cooking I was always looking to clone the recipe so I could have it whenever and with out the price tag.
I love looking at discounted or used cooking books for gems and was at the Deseret Industries in Provo, much like goodwill stores, and happened upon a copy of Top Secret Restaurant Recipes 2 by Todd Wilbur for only $2 and behold a good facsimile of the recipe!
I did make changes however. I for religious reasons to not cook with alcohol and so changes it to chicken stock, an oft used substitute and in his recipe the portions are huge, restaurant size and requires the use of two skillets to toss the pasta and the sauce I use just a large 12 in skillet to get the job done.

This is what the sauce looks like after all the ingredients have been combined. Set it aside to keep warm while you finish cooking the meat and vegetables.

Here is the sauce combines with the chicken and vegetables. The flour coating on the chicken helps the chicken get a golden brown crust but it also helps the sauce cling to it. Making it velvety and saucy. As you can see there is still room for the pasta in the 12 inch skillet though you do have to toss it carefully

I like to serve this with a good hunk of bread or some bread sticks like you get at olive garden to soak up any extra sauce.

Chicken Scampi

Sauce:

3 Tbsp butter

2 Tbsp onion, minced

1/4 Cup garlic, minced

1 1/2 Cups chicken broth

1/2 tsp salt

1/2 tsp italian seasoning

1/2 tsp crushed red pepper

1/4 tsp pepper

2 tsp fresh parsley, minced

1 Cup heavy cream

1 lb angel hair pasta

4 Tbsp olive oil

12 chicken tenders

1/2 Cup flour

1 each, green, red and yellow bell pepper

1 red onion, sliced

2 tsp fresh parsley, minced

Parmesan cheese, for topping

1. Melt the butter on low. Add the onion and garlic cook until they soften slightly and are fragrant. Add the stock, salt, Italian seasoning and crushed red pepper. Simmer until reduced by half. Stir in the fresh parsley and cream. Heat 10 minutes without boiling.

2. Prepare the pasta, removing just before al dente.

3. Heat oil in a skillet. Season the chicken with salt and pepper then dredge in the flour. Brown in the oil, removing from the pan when cooked through. Add the vegetables and oil as needed and cook until just softened.

4. Return the chicken, pasta and sauce to the pan tossing and heating through. Garnish with parsley and cheese if desired and serve.