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Chicken Vino Bianco

Chicken Vino Bianco

This Copycat Chicken Vino Bianco is a restaurant quality recipe that’s super easy to make. This Olive Garden Chicken Scampi recipe allows you to make a simple restaurant favorite at home, with pan-seared chicken breast served over pasta, tossed in a garlic white wine sauce and topped with fresh tomatoes.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 4 Servings

Calories: 970 kcal per serving

Ingredients

  • 1 lb - Chicken Breasts, boneless and skinless
  • ¾ cup - Flour
  • 2 teaspoons - Seasoning Blend
  • ⅛ cup - Olive Oil
  • 1 lb - Angel Hair Pasta
  • 4 tablespoons - Butter
  • ½ cup - Onion
  • 5 cloves - Garlic
  • 1 cup - Heavy Cream
  • ¼ cup - Lemon Juice
  • 1 cup - White Wine
  • ⅛ tsp - red pepper flakes
  • 1 cup - cherry tomatoes
  • ½ cup - Parmesan Cheese
  • 2 tablespoons - fresh basil

Instructions

  1. Season both sides of the chicken with 1 teaspoon of House Seasoning Blend.
  2. Add 1/2 cup of flour to a shallow dish; place seasoned chicken in the flour to coat both sides.
  3. Shake off any excess flour.
  4. In large skillet, heat olive oil over medium-high heat.
  5. Cook chicken until golden brown on both sides and cooked through, about 8-10 minutes.
  6. Remove chicken to a plate and cover.
  7. While chicken is cooking, bring a large pot of salted water to a boil; add pasta and cook according to package directions.
  8. Before draining, reserve 1 cup of pasta water and set aside.
  9. In the same skillet the chicken was cooked in, melt butter.
  10. Cook onions until translucent, about 2-3 minutes.
  11. Add garlic and cook until fragrant, about 30 seconds.
  12. Add remaining flour to the skillet and stir to combine with the butter.
  13. Add the cream, lemon juice and wine; whisk until smooth.
  14. Stir in remaining teaspoon of House Seasoning, red pepper flakes, half of the tomatoes and parmesan cheese; whisk until combined.
  15. Allow to simmer for a 3-4 minutes until sauce thickens slightly.
  16. If sauce needs to be thinned, add reserved pasta water until desired consistency.
  17. Place cooked pasta in a large bowl or platter; top with cooked chicken.
  18. Pour sauce over top of chicken and pasta.
  19. Top with remaining tomatoes and chopped basil.

Nutrition

Energy: 970 kcal | Total Fat: 56 g | Saturated: 27 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 182 mg | Total Carbs: 67 g | Fiber: 4 g | Sugars: 5 g | Proteins: 39 g | Sodium: 685 mg | Polyunsaturated: 5 g | Monounsaturated: 19 g

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