Wednesday, August 28, 2013

Copycat Olive Garden Chicken Scampi



  • 1 pound chicken tenders
  • 1/2 cup all-purpose flour
  • 1/2 cup panko bread crumbs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons olive oil - divided use
  • 1/2 green bell pepper sliced thin
  • 1/2 red bell pepper sliced thin
  • 1/2 orange bell pepper sliced thin
  • 1/2 medium sized red onion sliced thin
  • 1 clove garlic sliced thin
  • 1 pound Anegel hair pasta cooked according to package directions
  • 1 cup white wine
  • 1 cup heavy cream
  • 1/4 - 1/2 teaspoon Italian seasonings
  • Seasoning salt or Garlic salt


Place flour, panko, salt, and pepper into a shallow dish and mix well with a fork. Place milk in a shallow dish. Dredge chicken first in flour/panko, then dip into milk, and then dredge again in the flour/panko. Place breaded chicken on a wrack and allow to rest 10 minutes before cooking. While the chicken is resting, cut peppers, onions, and garlic.

Saute peppers, onions, and garlic in a large heavy bottomed skillet over medium heat with 2 tablespoons of olive oil. Season peppers, onions, and garlic with a light spinkling of salt. Saute until peppers begin to brown. Remove from skillet.

Place remaining 2 tablespoons of olive oil in hot skillet or WOK .   Place chicken in skillet. Cook for 5 to 7 minutes on each side until the chicken has browned on both sides. Add more olive oil as needed. Sprinkle with a pinch of seasoning salt or garlic salt.  Remove chicken from pan.

Deglaze the pan by adding white wine to the pan and add italian seasoning blend. Scrape the bottom with a spoon scrapping the browned bits off the bottom of the pan. Add heavy cream and mix well. Return cooked vegetables to the pan and stir. Simmer for a minute or two. Add cooked pasta to the skillet. Plate the pasta and sauce, placing a few pieces of cooked chicken with each plate.

Serve with Cheesy Garlic Bread.


Recipe adapted and changed from

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