Make this white sauce first -

You’ll want to make this first, as it will be used as one of your ingredients later.

• Heat 1 tbsp. butter in a non-stick skillet over medium heat; melt completely.
• Add 2 tbsp. flour. Cook 2 minutes on medium. Stir constantly.
• Slowly add 3/4 cup 2% or whole milk, stirring constantly, until a “gravy-like” consistency has been achieved.
• Heat until just before boiling, stirring. Remove from heat and set aside.

Ingredients -

Scampi Sauce:

• 1 cup (2 sticks) butter
• 2 tbsp. fresh, crushed garlic
• 2 tbsp. chicken stock
• 3/4 cup dry white wine (chablis or riesling are best)
• 1 cup water
• 1/4 cup white sauce (see recipe above)
• 1 tsp. crushed red pepper
• 2 tbsp. Italian seasoning
• Black pepper, to taste

The Rest:

• 1/2 pkg. angel hair pasta, cooked and drained
• 2 large, boneless & skinless chicken breasts, sliced into desired size tenderloins.
• 1 thinly sliced green bell pepper
• 1 thinly sliced yellow bell pepper
• 1 thinly sliced red bell pepper
• 1/2 red onion (more, if desired), thinly sliced
• Extra virgin olive oil, as needed
• 10 whole garlic cloves (mmmmmmmm!) 

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