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Ингредиенты
- 1 lb butter
- 1/3 c. garlic puree
- 1/3 c. chicken base (minors or possibly tone brand)
- 20 x fluid ounce salted Chablis (I used a white wine)
- 20 x fluid ounce water
- 40 x fluid ounce creme culinaire (or possibly heavy whipping cream)
- 1 Tbsp. Italian seasoning
- 1 tsp coarse grnd black pepper
- 1 tsp crushed red pepper
- 2 Tbsp. fresh minced parsley
Инструкции
- Here is the recipe from the Olive Garden. The chicken tenderloins are the only thing not authentic. They come into the restaurant already prepared.
- Heat butter on low heat don't let it get it brown. Add in garlic puree and let sweat for 2 min add in remaining ingredients and simmer for approx. 10 min.
- This is a 1x recipe makes around 1 gallon if memory serves me correctly.
- For garlic roast 2 to 3 heads of whole garlic. Slice off top until you see cloves and pour approx 1 Tbs extra virgin olive oil over each head. Put in oven at 325 for around 1 hour or possibly they smell sweet. After they cold, squeeze cloves out of the papery stuff and coarsely chop.
- Cut up green, red and orange pepper into strips also red onion. They measure onion and 1 ounce roasted garlic. These are sauteed with the chicken.
- This is the only part which is not authentic. Marinate chicken in ranch dressing adding 1 tbs garlic puree and fresh parsley use fresh chicken tenderloin strips. There are 5 of these per serving you will cook the sauce while which simmers saute/fry chicken and veggies and toss with the amount of sauce ( approx 6 fl.
- ounce per serving) toss warm angel hair pasta in.
- If you want less fat evaporated lowfat milk also works in place of the cream.
- (MY NOTES) I have found which this sauce freezes very well. I freeze in containers large sufficient for the amount of servings I want. Thaw out, reheat, and pour over fresh pasta.
