When I worked at the Olive Garden, this had to be by far, my favorite dish to cook. The sauce is probably the most unhealthiest one that they serve, but the taste is outta this world. Plus you can use the sauce for just about any type of pasta or meat or even as a dipping sauce on the side.
Scampi Sauce Ingredients:
- 4 tablespoons Butter
- 2 tablespoons Flour
- 3/4 cup Milk , hot
- 2 tablespoons Garlic , crushed
- 1/2 teaspoon crushed Red Pepper Flakes
- 1 tablespoon Dried Cilantro (optional)
- 2 teaspoons Italian Seasoning
- Course Ground Black Pepper
- 3/4 cup White Wine
- 1 cup Chicken Broth
Main Ingredients:
- 1/2 lb Angel Hair pasta , cooked and drained
- 2 Bell Peppers , thinly sliced
- 1 Red Onion , thinly sliced
- 10 Garlic Cloves , roasted
- 2 Chicken Breasts , sliced
- Olive Oil
Directions:
For Scampi Sauce:
- Heat butter over low heat. add the Garlic, Italian Seasoning, crushed Red Pepper and Black Pepper. Cook for about 2 minutes on low heat.
- Add the Wine and Chicken Broth. Stir until combined. (I usually cook mine for about 30-40 minutes).
- Add 2 tablespoons flour and cook for 2 minutes on med. heat. heat stirring constantly. Slowly add 3/4 cup hot Milk (hot so it won’t get lumpy).
- Place sauce to the side
Putting it all together:
- In a large skillet, saute Chicken in a little olive till Golden brown (about 3-5 minutes).
- Flip the Chicken and then add the Peppers and Onions, saute till both sides of Chicken golden brown and cooked thoroughly.
- Add the Scampi Sauce. Let cook for 2-3 minutes until everything is warmed. Add pasta to saute pan and flip to coat pasta, then pour into a serving dish.
Is this a recipe as close as you could duplicate based on when you were a cook there? Obviously we know everything is pre-packaged etc… but I’ve tried clones of this recipe that were such a let down I almost gave up hope until I came across your blog. I like your picture, but can you elaborate on how you came to create these instructions?
Yep and surprisingly there wasn’t much there that was prepackaged, all the meats and veggies were ordered thru the local produce vendor and all the sauces were made up fresh each day. The recipe they have there was to make 5 gallons at a time so this was scaled back a ton. It’s not their exact recipe per se, but it’s the closest I could get it.
Right on, thanks so much for your reply. I had talked to a cook at Olive garden whom wasn’t really helpful because he just cooked the stuff that was prepped. I’m not sure if he ever made any of the sauces so I and others really appreciate your insight into this recipe. It’s certainly a favorite among MANY people out there.
A little note here. While I didn’t see any roasted garlic in my dish, the chicken was breaded with seasoned flour… so I think adding that could complete the experience 😉