No seriously, this time I made the Chicken Scampi it was a completely EPIC fail. It was horrible. I mean it tasted WONDERFUL but it looked AWFUL. (Goodness gracious I'm writing like a Victorian schoolgirl.) Here's what I've learned.
1) This is definitely a two skillet meal. Do not cook the chicken in the same pot as the sauce. The chicken will burn.
2) Before you do anything, put water on to boil. The sauce does not wait for pasta.
3) Do not put the cream in until the wine is reduced.
4) Above all else- NEVER let the butter burn.
OK so the recipe that works... :D
1) Cut the top off of a head of garlic. Drizzle with olive oil and place in a small roasting pan. Place in oven at 475.
2) Cut a large onion, red pepper, green pepper, orange or yellow pepper into large chunks. Drizzle a shallow cookie sheet (or 2 depending on size) with olive oil. Spread veggies on cookie sheet in a single layer. Drizzle with more olive oil over top. Salt and pepper. Place in oven about 10 minutes after it comes to temp. (It'll take about 30-40 minutes, but keep an eye on it. It should blacken the tops, but not burn to a crisp.)
3) Now you have about 20 minutes here. Either pound some chicken flat, dredge in flour, salt and pepper mix and brown, or get out some left over chicken and dice or chop as you see fit. Or leave vegetarian. I don't actually get a vote here.
4) When your 20 minutes are up, melt about 3-4 tablespoons of butter in a skillet along with about an 1/8th cup of olive oil. When it's melted, add about 5 shakes of red pepper flakes, minced garlic (this is not the garlic from the oven) and 1 cup of dry white wine. I also threw in some basil. I don't know why.
5) Reduce wine mixture down for about 5 minutes. (This is when I put the ravioli in.) Put in about a 1/4 cup of Parmesan cheese. (If you are using fresh grated, don't put in yet.)
6) Add a 1/2 cup of cream or half and half. If you use skim milk it will be awful and I will hunt you down.
7) Reduce heat to low. (If you are using fresh grated parm, grate into cream now.)
8) At this point the veggies should be done. Scrape them into the serving bowl (except garlic, set that aside.) Ladle some of the scampi into the roasting pan and use it to kind of deglaze bottom. Pour the ladled sauce with all the frondsy bits back into the sauce skillet. Salt and pepper sauce now if it needs it.
9) Pour the sauce in with the veggies and give a quick stir. Take the garlic out of the head and stir in.
10) Add pasta and chicken. Enjoy!