chicken scampi

When I bought the restaurant recipe book I checked its accuracy by checking the P. F. Chang recipe with the one I had tried and had really good results with. It was a match. The next recipe I have tried is the chicken scampi. We have a recipe for it that we found while trying to clone the olive garden. It was pretty yummy and everyone seemed to like it but it was not like the olive garden. I tried the recipe on Saturday night and it was amazing. I thought I was eating olive garden. The only change I made was trading the wine for chicken stock. If you want to use wine the process of reducing the stock by half will get rid of most if not all the alcohol. For those who don't have the money or desire to buy spirits chicken broth or stock is recommended as a good substitute.
Now having two recipes turn out amazing I am eager to try more. Here is the recipe....

Chicken Scampi (serves 4 restaurant portions)

scampi sauce:
3 T butter
2 T minced white onion
1/4 c finely minced garlic (8-12 cloves)
1 1/2 c Chabis wine
1/2 tsp salt
1/2 tsp Italian seasoning
1/2 tsp crushed red pepper flakes
1/4 tsp ground black pepper
2 tsp minced fresh parsley
1 c heavy cream

water
16 oz angel hair pasta
4 T olive oil
12 chicken tenderloins
1/2 c flour
red, green and yellow bell peppers thinly sliced
red onion thinly sliced
2 tsp minced fresh parsley

1. Make scampi sauce:
Melt butter, add onion and cook on low till light brown, add garlic 30 sec (do not brown garlic). Add wine, salt, Italian seasoning, red pepper flakes and black pepper. Simmer 15-18 min to reduce by half. Add cream and parsley. Heat 10 minutes (do not let it boil!)

2 Start pasta. Drain when al dente.

3 heat 2 skillets with oil. Salt and pepper chicken, dredge in flour, shake off excess. Divide chicken between pans and brown on all sides. Move to edges, divide veggies between pans and saute until veggies and chicken are both done.

4. Divide scampi sauce and pasta between pans and toss and heat together. garnish with parsley.
Each pan serves 2.