Whenever I patronize a local Italian restaurant I like to order this dish.  I just had to learn to make it at home.

INGREDIENTS:

                                    White Sauce:          

1 tbsp. butter

2 tbsp. flour

¾ cup milk

                             Scampi Sauce:

6 tbsp. butter

3 tbsp. garlic

3 tsp. Italian Seasoning

3 cup chicken broth

White sauce

                             Other Ingredients:

1 lb. angel hair pasta

½ red and ½ yellow pepper, thinly sliced

½ red onion, thinly sliced

10 cloves roasted garlic

16 chicken tenders

INSTRUCTIONS

For white sauce, heat butter in sauce pan, add flour and cook for two minutes stirring constantly.  Slowly add milk whisking to avoid lumps.  Set aside.

For scampi sauce heat butter over low heat, add the garlic, seasoning and cook for about two minutes, do not urn garlic or I will be bitter.  Add the chicken broth an stir till combined, simmer about 15 minutes.  Add white sauce and cook till slightly thickened.

While sauce is simmering, dredge chicken in little flour and sauté in little olive oil till nearly done.  Add the peppers, onion and sauté until chicken is done.  Add the sauce and roasted garlic and serve over pasta.

To roast garlic:  Separate head of garlic into cloves and leave in paper.  Toss in olive oil and wrap in aluminum foil.  Bake at 350 for 45 minutes.  When garlic has cooled to the touch, you should be able to squeeze it out of the paper shell.