- 1 tablespoon butter
- 2 tablespoons flour
- 3/4 cup milk, hot
- 3 tablespoons butter
- 2 tablespoons garlic, crushed
- ¼ teaspoon crushed red pepper flakes
- 2 teaspoons Italian seasoning
- ¼ teaspoon black pepper
- ¾ cup white wine or cooking wine
- 1 cup chicken broth
- ¼ cup white sauce (recipe above)
- 1 lb. angel hair pasta, cooked and drained
- 2 bell peppers, thinly sliced
- 1 red onion, thinly sliced
- 10 garlic cloves, roasted
- 4 chicken breasts, sliced
- olive oil
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.
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; about 30-40 minutes. Start white sauce about 5 minutes before you need it; that way it is hot. Add ¼ cup white sauce and cook till slightly thickened.
WHITE SAUCE: Heat 1 tablespoons butter in sauce pan, add 2 tablespoons flour and cook for 2 minutes on med. heat stirring constantly. Slowly add ¾ cup hot milk (hot so it won’t get lumpy). Set aside until needed. (Make sure that the white sauce is hot when adding to the scampi sauce).
CHICKEN: In a large skillet, sauté chicken in a little olive oil till nearly done; about 10 minutes flipping regularly (meat will no longer cling to fork when inserted when it is finished- it comes out easily). Add the peppers and onions, sauté till chicken is done. Add the sauce. Add roasted garlic cloves. Sauté until everything is warm; about 5 minutes. Serve over pasta.