Saturday, January 29, 2011

Chicken Scampi - Copycat of Olive Garden's Recipe

1 tablespoon butter ($.10)
2 tablespoons flour ($.05)
3/4 cup milk; hot ($.05)
salt and pepper, to taste ($.05)

3 T. butter ($.20)
2 T. garlic, crushed ($.10)
2 tsps. Italian seasoning ($.10)
black pepper to taste ($.05)
1/2 C. white wine ($.55)
1 3/4 C. chicken broth ($.45)
2 T. lemon juice ($.10)

1/2 lb. angel hair pasta, cooked al dente and drained ($.35)
1 large bell pepper thinly sliced ($.20)
1/4 lb. mushrooms, thin sliced ($.25)
1 medium yellow onion, sliced thin ($.05)
1/4 C. moho de ajo ($.60)
2 boneless, skinless chicken breast halves; pounded thin and sliced into thin strips ($1.15)
2 T. parsley ($.05)


For white sauce: Heat butter in sauce pan, add flour and cook for 2 minutes on medium 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 and add garlic, Italian seasoning, and black pepper. Cook for about 2 minutes on low heat. Add the wine, lemon juice, and chicken broth and stir until combined over medium-low heat. Simmer for 20 minutes. Add the white sauce and cook until slightly thickened.

Chicken: In a large skillet, saute chicken and mushrooms in moho de ajo until nearly done. Add peppers and onions, saute until chicken is done. Add the sauce. Saute until everything is warmed. Toss pasta with sauce and garnish with parsley.

Yields = 4 servings
Cost: $4.55
Cost per serving: $1.14

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