Preparation:

Melt butter over low heat; do not let it get it brown. Add garlic puree and let sweat for 2 minutes add remaining ingredients and simmer for approximately 10 minutes.

This is a 1x recipe, making around 1 gallon if memory serves me correctly. Amounts in parentheses are for approximately 2 quarts.

For garlic, roast 2 to 3 heads of whole garlic. Slice off top until you see cloves and pour approximately 1 Tbsp olive oil over each head. Put in oven at 325°s; F for around 1 hour or until they smell sweet. After they cool, squeeze cloves out of the papery stuff and coarsely chop.

Cut up green, red and orange pepper into strips also red onion (1/4 by 1 inch strips). They measure, per serving, 1 1/2 oz green pepper, 1/2 ounce red and orange pepper and 1/2 ounce red onion and 1 ounce roasted garlic. These are saut?ed with the chicken.

This is the only part that is not authentic. Marinate chicken in Marzetti's lite ranch dressing, adding 1 Tbsp garlic puree and fresh parsley. Use fresh chicken tenderloin strips. There are 5 of these per serving. You will cook the sauce while that simmers. sauté chicken and veggies and toss with the amount of sauce ( approximately 6-8 fluid oz per serving) toss hot angel hair pasta in.

If you want less fat, evaporated milk also works in place of the cream. One of my managers always insisted if we had to use whipping cream, Old Bay Seasoning was needed, about 1 teaspoon, but I really never agreed.

Served as at Olive Garden. Mix pasta and sauce together. Place in dish and top with chicken strips and pepper garnish.

Makes: 4
Source:
Submitted by: Recipe Group Member
Date:

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