Make your own Olive Garden
1. SALAD
6 cups iceberg lettuce, chopped
1 cup whole pitted black olives, drained
1 cup red onion, thinly sliced
4 medium firm Roma tomatoes, sliced
1 cup seasoned croutons
6 whole pepperoncini peppers
¼ cup parmesan cheese, fresh grated
Dressing
⅔ cup olive oil, extra virgin
⅓ cup white wine vinegar
3 tablespoons water
2 tablespoons mayonnaise
1 tablespoon granulated sugar
2 teaspoons garlic, fresh minced
2 teaspoons lemon juice
1½ teaspoons Italian seasoning
½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
¼ teaspoon red pepper flakes
2. CHICKEN
½ pound thin spaghetti noodles
⅔ cup all-purpose flour
2 teaspoons salt, divided
¾ teaspoon Italian seasoning blend
½ teaspoon black pepper
1 to 1½ pounds boneless skinless chicken breasts, cut into 1½-inch wide x 4-inch long strips
4 tablespoons olive oil
2 tablespoons unsalted butter
1 small red pepper, cut into thin strips
1 small yellow pepper, cut into thin strips
1 small green bell pepper, cut into strips
½ medium red onion, cut into strips
1½ tablespoons grated fresh garlic
¼ cup dry white wine
¼ cup fresh squeezed lemon juice
2 cups low-sodium chicken broth
¾ cup heavy cream
3. ALFREDO
16 ounces fettuccine
6 tablespoons salted butter
1 tablespoon garlic, minced
1 teaspoon garlic powder
½ teaspoon salt
2 tablespoons all-purpose flour
1¼ cup heavy whipping cream
1½ cup whole milk
1 cup parmesan cheese, shredded
fresh parsley, finely chopped