For white sauce- Heat 1 tablespoons butter in
sauce pan, 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). Set aside. (Make sure that the white sauce
is hot when adding to the scampi sauce).
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 1/4 cup white sauce and cook till
slightly thickened.
In a large skillet, saute chicken in a little olive
till nearly done. add the peppers and onions, saute
till chicken is done. add the sauce. saute until
everything is warmed. add roasted garlic cloves.
serve over pasta.
ROASTED GARLIC- Separate head of garlic into
individual cloves still in 'paper'. toss in olive
oil and wrap tightly in aluminum foil or a small
pint sized dish with a lid. bake in 350 oven for
45 minutes. when the garlic has cooled to the
touch you should be able to squeeze it out of the
'paper' shell of the individual cloves.
Total Time-3 hrs 52 mins
Prep Time- 1 hrs 52 mins
Cook Time- 2 hrs
Calories 1133.8
Calories from Fat 384
Originally Submitted
6/30/2013
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