Good food is very important to Austinites. There are trendy new restaurants opening nearly every week, and sometimes it seems like people work in Austin solely to frequent their favorite places. There are hardly any chain restaurants here, but we all have those certain dishes that take you back to being a teenager, and we will always love them.
I love the chicken scampi from the Olive Garden. There. I said it.
Most of the time, I like to make dinner at home. I like to control the quality of ingredients and it’s always less expensive to cook for a family than it is to eat out. Plus, I like to save our nights out to try some of the fabulous local eateries that Austin is so famous for. So, without further ado, here is my Chicken Scampi. The peppers, onions, garlic and white wine give this sauce a great flavor, and it would be easy to substitute chicken for shrimp or fish if you wanted to change it up. When cooking with wine, it’s best to use a wine that is drinkable, but won’t break the bank! If you wouldn’t want to drink it, why would you want that flavor in your food? At $6.99/bottle, Costco puts out some very commendable wines under their Kirkland brand that fit the bill perfectly. Their Pinot Grigio is dry, crisp, and since this recipe only calls for a cup, there is plenty left over for sipping. Drink up!
Ingredients (serves 4):
For the scampi sauce:
2 tbsp. olive oil
1 green bell pepper, sliced thin
1 yellow bell pepper, sliced thin
½ red onion, sliced thin
3 cloves garlic, sliced thin
1 cup dry white wine
1 tbsp. butter
1 cup heavy cream
½ tsp. salt
½ tsp. pepper
½ tsp Italian seasoning
¼ tsp crushed red pepper
10 oz. angel hair pasta, prepared al dente according to package
In a medium bowl, mix flour, ½ tsp. salt, ½ tsp. pepper and ¼ tsp. Italian seasoning. Dip chicken tenders in milk, then in flour mixture. Set aside.
Using a large skillet (I love my Le Creuset 5 Quart Covered Braiser) heat olive oil over medium heat and brown chicken tenders, 3 minutes a side. Remove chicken from pan, add peppers, onions and garlic and sauté for 4-5 minutes until beginning to soften, but not mushy. Remove from pan. Add white wine and let deglaze for 2 minutes. Add butter, crushed red pepper and remaining salt, pepper and Italian seasoning and stir until butter is melted. Turn to low, add heavy cream, stirring until heated. Fold in pepper mixture and cooked pasta until evenly coated. Top with chicken tenders and garnish with grated Pecorino Romano cheese.
Rosa dell Olmo Barbera d’Asti 2014