Copycat Olive Garden Chicken Scampi

 

Ingredients

• 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

Instructions

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 Copykat.com