Olive Garden Chicken Scampi

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 35 minutes

Ingrédients

1 cup all-purpose flour

1/2 teaspoon salt + extra (divided use)

1/2 teaspoon black pepper

1 cup milk

1 pound chicken tenders

4 tablespoons olive oil (divided use)

1/2 green bell pepper (thinly sliced)

1/2 red bell pepper (thinly sliced)

1/2 orange bell pepper (thinly sliced)

1/2 red onion (thinly sliced)

1 clove garlic (thinly sliced)

3/4 cup white wine

1/4 teaspoon Italian seasoning

3/4 cup heavy cream

1 pound pasta (prepared according to package directions)

Instructions

Set up a breading station: Place the flour, 1/2 teaspoon of salt, and the pepper into a shallow dish and mix well with a fork. Place the milk into another shallow dish. Place a wire rack over a baking sheet.

Dredge the chicken in the flour, dip it into the milk, and then dredge again in the flour. Place the breaded chicken on the wire rack to rest for 10 minutes before cooking.

While the chicken is resting, place 2 tablespoons of olive oil in a large heavy-bottomed skillet over medium heat. Add the peppers, onions, and garlic and season with a light sprinkling of salt. Sauté until the peppers begin to brown. Remove the vegetables from skillet.

Place the remaining 2 tablespoons of olive oil into the hot skillet. Add the chicken and cook for 5 to 7 minutes on each side until the chicken has browned. Remove the chicken from the skillet.

Deglaze the skillet with the white wine, using a spoon to scrape the browned bits from the bottom of the pan.

Allow the wine to reduce by two-thirds.

Add the Italian seasoning and the heavy cream, and mix well.

Return the vegetables to the skillet along with the cooked pasta and stir. Plate the pasta and sauce, placing a few pieces of cooked chicken on each plate.

Nutrition

• Calories: 1034 kcal
• Lipides Totaux: 37 g
• Lipides Saturés: 14 g
• Cholestérol: 139 mg
• Sodium: 477 mg
• Glucides Totaux: 117 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 8 g
• Protéines: 45 g