A daydream trip to Venice, Italy is just 30 minutes away with this amazing Olive Garden Copycat Chicken Vino Bianco served over the most amazing linguine. Loaded with the most amazing flavor combinations, this is a must on your meal plan menu.
Tender pan fried chicken breast served over a bed of fabulously dressed pasta, you need the recipe for this dish. Trust me, you will thank me for this one. Olive Garden makes a fabulous version, but this one will knock your socks off!
Romantic date nights aside, the creamy white wine parmesan cheese sauce will draw in your whole family, too. Its enough to make your heart go pitter patter!
With love from our Kitchen Table to yours!
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Check out some of our favorite copycat recipes! Click on the image or the link and it will open each one in a new tab.
Cinnabon Cinnamon Rolls Copycat Recipe is a sweetened roll with a thick cinnamon-sugar filling and a cream cheese frosting that you are likely to remember long after the cinnamon roll is gone!
Red Lobster Copycat Cheddar Bay Biscuits are light and flaky, garlicky cheddar drop biscuits glistening with butter and speckled with parsley. Slightly crisp on the outside and perfectly tender on the inside. Perfectly moist, tender and delicious.
Copycat Texas Roadhouse Rolls - fabulous tender sweet rolls slathered in butter that are perfect enough to be a meal in itself. OK, so I am an admitted carbivore. But these are the most delicious dinner rolls. Perfectly sweet and tender.
Olive Garden Copycat Chicken Vino Bianco
SERVES 4 | ACTIVE TIME 30 Min | TOTAL TIME 30 Min
4 (4 ounce) boneless skinless chicken breasts¾ cup all-purpose flour
½ teaspoon fresh ground black pepper, divided
1 teaspoon kosher salt, divided
¼ cup extra virgin olive oil
2 scallions, chopped (divided)
2 Roma tomatoes, diced (divided)
½ medium yellow onion, grated
5 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
4 tablespoons unsalted butter
½ cup lemon juice
1 cup heavy cream
1 cup white wine, (I used a Sauvignon Blanc)
½ cup fresh grated parmesan cheese
½ pound dried linguine
In a pie plate or shallow dish, combine ½ cup flour, ½ tsp salt and ¼ tsp black pepper. Stir with a fork to blend. Using tongs, coat the chicken breasts in the flour mixture, shaking off the excess.
Add oil to a large skillet over medium-high heat. Place chicken in the skillet and cook until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.
Add butter, onion and garlic to pan. Cook until onions are translucent, about 2 minutes. Add ¼ cup remaining flour to pan and whisk to combine. Add cream, lemon juice, wine, red pepper flakes, salt, pepper and parmesan cheese. Whisk until is you have a smooth mixure. Add up to 1 cup of pasta water to help create the sauce.
Add cooked pasta, half of scallions and half of tomatoes, stir to combine. Return chicken to skillet and allow it to warm. Sprinkle remaining scallions and tomatoes on top of skillet. Serve and enjoy.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
Recipe by Donna Elick originally published on Parade.com