Ingredients
-
4
-
2
-
2
-
1/2
-
1/2
-
1
-
1
-
2
-
1/4
-
1/4
-
1/2
-
1/2
-
1/4
-
1/2
-
1
Directions
Chicken Vino Bianco, This is DIRECTLY FROM THE OLIVE GARDEN WEB SITE Cooking times approximate , Delish! I did change up the recipe a tad by using shrimp/scallops instead of chicken I also double the sauce since we’re a sauce loving family (makes great leftovers as well) My husband and I agree that this is more tasty than the OG version!, Delish! I did change up the recipe a tad by using shrimp/scallops instead of chicken I also double the sauce since we’re a sauce loving family (makes great leftovers as well) My husband and I agree that this is more tasty than the OG version!
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Steps
|
1
Done
|
Heat Oil in Large Saute' Pan. |
|
2
Done
|
Dust Chicken in Seasoned Flour. |
|
3
Done
|
Cook Chicken on Both Sides Until Golden Brown and Internal Temperature Reaches 165 Degrees. |
|
4
Done
|
Remove Chicken from Pan and Set Aside. |
|
5
Done
|
Add 2 Tbsp Butter to Pan. |
|
6
Done
|
Add Green Onion, Diced Tomato, Red Onion, Mushrooms, Garlic, Chopped Parsley, Crushed Red Pepper, Black Pepper and Salt to Pan. |
|
7
Done
|
Let Saute' For Three Minutes, Stirring Constantly. |
|
8
Done
|
Add Chicken Back to Pan. |
|
9
Done
|
Add White Wine, Lemon Juice and the Remainder of the Butter. |
|
10
Done
|
Allow to Come to a Boil. |
|
11
Done
|
Cook Pasta According to Directions. |
|
12
Done
|
Add Drained Cook Pasta to the Pan and Toss Together and Serve. |
