aside.
2. To create the scampi sauce, heat butter over low heat. Add the garlic, Italian seasoning, red
pepper, and black pepper. Cook for about 2 minutes on low heat. Add the wine and chicken
broth and stir until combined.
3. Add ¼ cup of the white sauce to the scampi sauce and cook for 5 minutes until slightly
thickened.
4. Sauté the chicken in a large skillet with a little olive oil. Add the peppers and onions. Sauté
for 3–4 minutes until the chicken is done.
5. Add the sauce and sauté until everything is warmed. Add the roasted garlic cloves.
6. Serve over hot pasta.Roasting Garlic
For the roasted garlic, separate the head of the garlic into individual cloves still in the paper. Toss in
olive oil, wrap tightly in aluminum foil, and bake in a 350°F oven for 45 minutes. When the garlic has
cooled to the touch, you should be able to squeeze it out of the paper shell of the individual cloves.
Olive Garden Penne Romana
The penne alla romana is a lovely dish of pasta and green beans in a light broth-based sauce.INGREDIENTS | SERVES 4
½ cup extra-virgin olive oil
¾ cup diced yellow onion
½ teaspoon crushed red pepper
1 tablespoon minced fresh garlic
2 cups white wine
2 teaspoons chopped fresh rosemary
1 tablespoon chopped fresh parsley
½ teaspoon salt
1½ tablespoons cornstarch
2 cups chicken broth
2 cups blanched green beans
1 cup diced tomato