Ready In: 60 minutes
2 chicken breasts, sliced
bell peppers, thinly sliced
red onions, thinly sliced
10 cloves of garlic, roasted
1/2 package angel hair pasta, cooked and drained
1 tablespoon butter
2 tablespoons flour
3/4 cup hot milk
3 tablespoons butter
2 tablespoons crushed garlic
3/4 teaspoon crushed red pepper flakes
2 tablespoons Italian seasoning
black pepper, to taste
3/4 cup white wine
1 cup chicken broth
1/4 cup white sauce
Prepare the white sauce: Heat 1 tablespoon butter in a sauce pan,
add 2 tablespoons flour and cook for 2 minutes on medium heat,
stirring constantly. Slowly add hot milk (hot so it won’t get
lumpy). Set aside. Keep warm.
Prepare the scampi sauce. In sauce pan, heat butter over low heat;
add the garlic, Italian seasoning, crushed red pepper, Italian
seasoning and black pepper. Cook for about 2 minutes on low heat.
wine and chicken broth. Stir until combined and simmer about 30
minutes. Add the white sauce and cook until slightly thickened.
In a large skillet, saute chicken in a little olive oil until
almost done. Add the peppers and onions, then saute until chicken
is cooked through. Add the scampi sauce. Saute until everything is
warmed. Add roasted garlic cloves. Serve over pasta. Pour a little
of the leftover white sauce over the dish.