The garlic and basil are frozen cubes from Trader Joe’s!
The Corn Starch is G-free.
We had girlfriend’s lunch at Alice’s this past Saturday and she made Olive Garden Chicken Scampi – from the copykat recipe. It was FABULOUS! Made with rich, heavy cream, butter, and flour-dusted chicken pieces – total deliciousness! I was drooling over it and telling my hubs, who was starving at the time, and convinced me to make it. Today was the day. But, here was the conundrum…I did not have heavy cream, we eat gluten-free (as much as possible), I only had a rotisserie chicken in the ‘frig – not a piece of chicken in the freezer. This is my version of Alice’s awesomeness this past weekend:
- 2-3 cups of good chicken stock
- 1 can of evaporated milk
- 1-1/2 T real butter
- 1-1/2 tsp Italian seasoning
- 1/8-1/4 tsp red pepper flakes
- salt & pepper
- Garlic – to your taste (I used A LOT)
- 1/2 tsp dried parsley
- 1/2 tsp dried basil
- Bell pepper strips – saute separately for garnish.
Saute until al dente.
I cheated and used frozen, which I had on-hand!
Blend the stock, milk, and butter in big pot and heat to just bubbly. Thicken with gluten free corn starch (blended with water). Add everything else. Do NOT overthicken or becomes gummy.
Before I added the chicken.
Then, I added the chopped up chicken. IF I was making this vegetarian, I would have used mushrooms, a bunch of them.
Cook your pasta, noodles or angel hair – whatever you’ve got. Drain, strain, add to the sauce. Serve and grate an enormous amount of fresh Parmigiano-Reggiano cheese over each plateful.
Parmigiano-Reggiano has a little more kick than just one alone!
Ready to eat! And, there’s plenty of sauce for leftovers.
WARNING: I am not a measurer! I just eyeball everything. IF you need exact, check out the copykat link! AND, I am not the Pioneer Woman who takes amazing photos of her food!
Hubs loved it – went back for seconds – but, then again, he honestly likes anything I cook!