Ingredients
-
-
1 tablespoon butter
-
2 tablespoons flour
-
3/4 cup milk, hot
-
-
3 tablespoons butter
-
2 tablespoons garlic, crushed
-
1/2 teaspoon crushed red pepper flakes
-
1 tablespoon dried cilantro
-
2 teaspoons italian seasoning
-
black pepper
-
3/4 cup white wine
-
-
1/2 lb angel hair pasta, cooked and drained
-
2 bell peppers, thinly sliced
-
1 red onion, thinly sliced
-
1 cup chicken broth
Instructions
- For white sauce: Heat 1 tablespoons butter in sauce pan, add 2 tablespoons flour and cook for 2 minutes on med. 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. 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. (I usually cook mine for about 30-40 minutes). add 1/4 cup white sauce and cook till slightly thickened.
- Flatten tenders, coat w Wondra flour & brown In a large skillet, in a little olive till nearly done. add the peppers and onions, saute till chicken is done. add the sauce. saute until everything is warmed. add roasted garlic cloves. serve over pasta.
- 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 30 minute when the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.