Olive Garden's Vino Bianco Copycat
Created by dienia b on June 28, 2024
- Servings: 4
- Prep Time: 60m
- Cook Time: 60m
- Recipe #43053
Ingredients
- 8 ounces boneless skinless chicken breasts (4)
- Dredge
- 1/4 cup flour
- 1/8 teaspoon lemon pepper
- 1/8 teaspoon garlic salt
- 2 tablespoons olive oil
- Veggies
- 2 tablespoons green onions, minced
- 1/2 cup tomatoes, small dice
- 1/2 cup red onion, sliced
- 1 cup portabella mushrooms, sliced
- 1 tablespoon garlic, smashed
- 2 tablespoons parsley, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup butter, divided
- 1/4 cup fresh lemon juice
- 1/2 cup dry white wine
- 1 pound dry linguine
How to Make
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Step 1: Heat oil in large saute pan.
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Step 2: Dredge chicken in seasoned flour.
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Step 3: Cook chicken on both sides until golden brown and internal temperature reaches 165 degrees F.
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Step 4: Remove chicken from pan and set aside.
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Step 5: Add 2 tablespoons butter to pan.
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Step 6: Add green onion, diced tomato, red onion, mushrooms, garlic, chopped parsley, crushed red pepper, black pepper and salt to pan.
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Step 7: Let saute for three minutes, stirring constantly.
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Step 8: Add chicken back to pan.
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Step 9: Add white wine, lemon juice and the remainder of the butter.
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Step 10: Allow to come to a boil.
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Step 11: Cook pasta according to directions.
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Step 12: Add drained cook pasta to the pan and toss together and serve.
Nutritional Facts
- Serving Size: 1 (213.1 g)
- Calories 417.9
- Total Fat - 32.2 g
- Saturated Fat - 16.2 g
- Cholesterol - 109.2 mg
- Sodium - 544.8 mg
- Total Carbohydrate - 12.3 g
- Dietary Fiber - 2.1 g
- Sugars - 2.5 g
- Protein - 20.3 g
- Calcium - 34.9 mg
- Iron - 1.5 mg
- Vitamin C - 13.2 mg
- Thiamin - 0.1 mg