Olive Garden Chicken Scampi Copycat
Recipe: https://recipestripper.com/recipes/b5421833-1c02-41e4-b833-ab1b92251ba5
Original source: https://fedbysab.com/olive-garden-chicken-scampi/
Recipe image: https://fedbysab.com/wp-content/uploads/2022/10/Olive-Garden-Chicken-Scampi-Recipe-Best.jpg

Olive Garden Chicken Scampi is a hearty pasta with colorful bell peppers, red onions and crispy chicken tenders. All served in a creamy sauce with lots of fresh herbs and garlic!
Yield: 6
Prep time: PT10M
Cook time: PT20M
Total time: PT30M

Ingredients
- 2 tbsp olive oil (or cooking oil of choice)
- 2 lbs chicken tenders (or thinly sliced chicken breast or thighs)
- 1 cup flour
- 2 tbsp Italian seasoning
- 1 tbsp salt
- 1 tsp black pepper
- 1 lb angel hair pasta (cooked al dente)
- 1 tbsp olive oil (or cooking oil of choice)
- 1  red bell pepper (sliced into thin strips)
- 1  yellow bell pepper (sliced into thin strips)
- 1  green bell pepper (sliced into thin strips)
- 1  red onion (sliced into thin strips)
- 3 tbsp butter
- 5 cloves garlic (minced)
- 1 ½ cup chicken broth (store bought or homemade)
- 1/2 cup dry white wine (or sub with chicken broth)
- 2/3 cup heavy cream
- 1 tsp Italian seasoning
- 1 tsp salt (or to taste)
- Parmesan cheese (grated)
- Fresh basil (finely chopped)
- Fresh parsley (finely chopped)

Instructions
1. [Prepare the Chicken] In a large shallow dish, combine the flour, salt, pepper and Italian seasoning. Mix until evenly combined.
2. [Prepare the Chicken] Coat the chicken tenders in the flour mixture, shake off the excess flour.
3. [Prepare the Chicken] In a large cast iron skillet or frying pan, add 2 tbsp of oil and heat over medium high heat. Pan fry the chicken for 2-3 minutes per side, or until browned and cooked through (internal temperature 165°F). Transfer the cooked chicken to a plate and cover with foil to keep warm.
4. [Prepare the Pasta and Sauce] As the chicken is cooking, bring a large pot of salted water to a boil. Cook the angel hair pasta according to package direction until al dente. Reserve one cup of pasta water, drain the pasta and set aside.
5. [Prepare the Pasta and Sauce] Wipe the large skillet clean with a paper towel. On medium heat, add 1 tbsp of oil. Add in the sliced peppers and red onion. Sauté for 3-4 minutes, stirring often.
6. [Prepare the Pasta and Sauce] Add the butter and minced garlic to the pan and pan fry for an additional 1-2 minutes, or until all of the vegetables are tender.
7. [Prepare the Pasta and Sauce] Pour the wine into the pan and scrape the bottom of the pan to remove any browned bits. Pour in the chicken broth. Cook on medium heat for 2 minutes.
8. [Prepare the Pasta and Sauce] Add in the cream, salt and Italian seasoning and bring to a light boil, stirring frequently.
9. [Prepare the Pasta and Sauce] Reduce the heat to low and add the cooked pasta. Mix until evenly coated in the sauce. Cook for 1-2 minutes. If needed, add in a splash of the reserved pasta water to thicken the sauce.
10. [Prepare the Pasta and Sauce] Once the sauce has thickened add the chicken on top of the pasta.
11. [Prepare the Pasta and Sauce] Garnish with grated parmesan cheese, chopped fresh basil and parsley. Serve and enjoy!