Olive Garden Pizza Bianco Food

CHICKEN VINO BIANCO - TASTES JUST LIKE OLIVE GARDEN

Steps:

• Heat oil in skillet on med-high heat.
• Lightly dredge chicken breats in flour, season with salt and pepper and brown sides in skillet and remove onto plate until later.
• Stir in onions, garlic, and butter, cook until tender; then add mushrooms and cook until golden.
• Stir in wine and bring to a simmer.
• Return chicken to the pan, and cook over med-high heat until chicken is done; add tomatoes and cook until tender.
• Serve over cooked fetticuine or liguine noodles.

PIZZA BIANCO

Steps:

• Preheat oven to 400°.
• Saute the mushrooms, onion and garlic in the olive oil 3-5 minutes until crisp-tender. Stir in basil.
• Combine cheeses and parsley; spread over pizza crust. Top with mushroom mixture.
• Bake for 35-45 minutes until crust is golden brown.

OLIVE GARDEN CHICKEN FORMAGGIO PIZZA

Steps:

• Preheat oven to 450 degrees.
• Sauté or bake chicken breast.
• Cool.
• Cut into 1/4-inch wide strips.
• Spray or grease a 12-inch pizza pan.
• Sauté onions and garlic briefly in the olive oil and add them to the tomatoes, salt and basil.
• Spread the tomato mixture over the top of the crust.
• Lay the chicken strips down over the tomatoes.
• Top with Fontinella and mozzarella cheeses. Add the sliced mushrooms and sprinkle with Parmesan cheese.
• Bake at 450 degrees for 8 minutes or until cheese is melted and the crust is piping hot.

COPYCAT OLIVE GARDEN CHICKEN VINO BIANCO

Steps:

• Heat oil in non-stick skillet over medium-high heat.
• Season chicken strips with salt and pepper' brown strips in hot oil and remove to a plate.
• Stir in onions and garlic and cook until tender; then stir in mushrooms and cook until golden.
• Stir in wine and bring to simmer.
• Stir in tomatoes and return to a simmer.
• Season with salt and pepper and return chicken to pan; cook over medium heat until sauce begins to thicken.
• Finish sauce with cream and parsley.
• Serve warm over pasta of your choice.