Chicken Scampi With Roasted Garlic Herb Bread And Marinated Tomatoes

I tried a couple of new recipes tonight. They were a really big hit. I even took a plate to my neighbors and got rave reviews from her family too. My entire house stills smells of garlic, but I'm not complaining.


This is roasted French bread with a garlic herb butter and tomato marinade. Yum

Marinade for tomatoes
1/2 cup white wine vinegar
1/4 cup orange juice
1/4 cup extra virgin olive oil
1 T lemon juice
1 T light brown sugar
1 T Dijon mustard
1 T minced garlic
1 tsp chopped fresh oregano
1 tsp chopped fresh parsley
1/4 tsp salt
1/4 tsp pepper

2 large tomatoes, sliced 1/4 inch thick


Combine all the marinade ingredients in a blender and process until smooth. One hour before serving, pour the marinade over the sliced tomatoes in a bowl and set aside.

For the garlic and herb butter
4 T softened butter
2 T extra virgin olive oil
1/2 tablespoon basil
1 tsp minced garlic
Mix well together with a fork.

Cut a loaf of French bread in half lengthwise and spread the garlic-herb butter on each piece. Pop in the oven until lightly toasted. Arrange the marinated tomatoes down the length of the bread. Sprinkle with Parmesan cheese and bake until cheese is melted.

Now for the star of the show. Chicken Scampi.

WHITE SAUCE:
1 tablespoon butter
2 tablespoons flour
3/4 cup milk; hot

SCAMPI SAUCE:
3 tablespoons butter
2 tablespoons garlic, crushed
3/4 teaspoon crushed red pepper
2 tablespoons Italian seasoning
black pepper to taste
3/4 cup white wine
1 cup chicken broth
1/4 cup white sauce

REMAINING INGREDIENTS:
1/2 package angel hair pasta, cooked and drained
bell peppers; thinly sliced
red onions; thinly sliced
10 cloves of garlic; roasted
2 chicken breasts; sliced
olive oil

For white sauce:
Heat 1 tablespoon butter in a sauce pan, add 2 tablespoons flour and cook for 2 minutes on medium heat stirring constantly. Slowly add 3/4 cup hot milk (hot so it won’t get lumpy). Set aside. (Keep the white sauce hot until you add to the scampi sauce)

For scampi sauce:
Heat butter over low heat; add the garlic, Italian seasoning, crushed red pepper and black pepper. Cook for about 2 minutes on low heat. Add the wine and chicken broth. Stir until combined and simmer about 30 minutes. Add the white sauce and cook till slightly thickened. In a large skillet, saute chicken in a little olive oil until almost done. Add the peppers and onions, then saute until chicken is cooked through. Add the sauce. Saute until everything is warmed. Add roasted garlic cloves. Serve over pasta.