Olive Garden Chicken Scampi

Prepare the white sauce by melting the butter in a saucepan over medium heat. While stirring, add the flour and cook for 2 minutes, stirring constantly. While stirring, slowly add the hot milk and mix until fully incorporated. Turn off the heat but keep the pan on the burner so it stays warm.

Prepare the scampi sauce by melting the butter over low heat in a saucepan. Stir in the garlic, Italian seasoning, crushed red pepper, and black pepper. Cook, stirring occasionally, for 2 minutes. Stir in the wine and chicken broth.

Stir 1/4 cup of the white sauce into the scampi sauce. Mix well and let the sauce thicken while stirring occasionally. You can add more of the white sauce if desired.

In a large skillet over medium-high heat. Saute the chicken in a little olive oil until the chicken is starting to brown on both sides. Add the bell pepper and red onion and cook, stirring occasionally, until the chicken is cooked and the vegetables are tender. Add the scampi sauce to the skillet and cook until heated through.

Add the roasted garlic to the skillet just before serving the chicken scampi over cooked pasta.

To roast garlic, separate the garlic into cloves but do not peel them. Coat them in olive oil and place in a small covered dish (or just wrap in foil and place in a baking dish). Bake at 350 degrees F for 45 minutes. Let the garlic cool then squeeze the roasted garlic out of the papery skins.