Chicken Vino Bianco

I'm not gonna lie. I love the Olive Garden! With those breadsticks and that salad and all those carby entrees. I usually go into carb-shock within minutes of paying the check. The downsides are the wait is always at least an hour. (Seeeee all you OG haters! There are more of me!) So I decided to try to find a copycat recipe of my favorite entree that I get each and every time I go to the Olive Garden. This is the second time I've tried a "copycat" recipe for this dish and this one was right on!

Chicken Vino Bianco

Source: Recipezaar.com

Ingredients:

4 pieces boneless skinless chicken breasts; pounded thin

4 T olive oil
2 tablespoons chopped green onions
1/2 cup small diced tomato
1/2 cup red onion, sliced
1 cup sliced mushrooms
1 tablespoon chopped fresh garlic
2 tablespoons chopped parsley
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup butter, divided (cut to 5 T. No one needs that much butter)
1/4 cup fresh lemon juice
1/2 cup dry white wine
1 lb uncooked linguine (I used spaghetti because thats what I had and cut it back to 3/4 lb. because I like my pasta wet with the wine sauce)
seasoned flour (for dusting)

FOR SEASONED FLOUR (this was way too much! I'd suggest cutting in half)
1 cup flour
1/4 teaspoon pepper
1/4 teaspoon salt

Directions:

1. Heat oil in large saute' pan. Dust chicken in seasoned flour. Cook chicken on both sides until golden brown and internal temperature reaches 165 degrees. Remove chicken from pan and set aside.

2. Add 2 Tbsp butter to pan. Add green onion, diced tomato, red onion, mushrooms, garlic, chopped parsley, crushed red pepper, black pepper and salt to pan. Let saute' for three minutes, stirring constantly.

3. Add chicken back to pan. Add white wine, lemon juice and the remainder of the butter.
Allow to come to a boil. Cook pasta according to directions. Add drained cooked pasta to the pan and toss together and serve.