The recipe listed shows three different batch sizes for the scampi sauce. The original recipe (without parentheses) makes approximately 1 gallon. The two amounts in parentheses cuts the results in half (2 quarts) or to a third (equates to approximately six servings. The sauce freezes well, so it may be best to make a full batch and freeze in serving sizes.

Scampi Sauce:

1 (1/2) (1/3) pound butter
1/3 cup (3 tablespoons) (2 tablespoons) garlic puree
1/3 cup (3 tablespoons) (2 tablespoons) chicken base (Minors or Tone brand)
20 (10) (8) fluid ounces Chablis (any dry white wine)
20 (10)(8) fluid ounces water
40 (20) (16) fluid ounces heavy whipping cream
1 tablespoon (1 1/2 teaspoons) (1 1/4) teaspoons) Italian seasoning
1 (1/2) (1/2) teaspoon coarse ground black pepper
1 (1/2) (1/2) teaspoon crushed red pepper
2 tablespoons (1 tablespoon) (2 1/2 teaspoons) fresh chopped parsley

Remaining Ingredients, for six servings:

9 ounces green bell pepper (1/4 x 1 inch strips)
3 ounces red bell pepper (1/4 x 1 inch strips)
3 ounces red onion (1/4 x 1 inch strips)
6 ounces roasted garlic*
18 ounces chicken tenderloin strips
4 ounces Marzetti's lite ranch dressing
6 tablespoons garlic puree
1/2 pound angel hair pasta, cooked and drained
fresh parsley for garnish
olive oil

Directions:

STEP 1:
Marinate chicken in Marzetti's lite ranch dressing, adding 1 tablespoon garlic puree and fresh parsley, by placing all ingredients in a gallon-size zip-lock bag and place in the refrigerator for 2 hours.

STEP 2:
*For garlic, roast 2 to 3 heads of whole garlic. Slice off top until you see cloves and pour approximately 1 tablespoon olive oil over each head. Put in oven at 325 degrees F for around 1 hour or until they smell sweet. After they cool, squeeze cloves out of the papery stuff and coarsely chop.

STEP 3:
Melt butter over low heat; do not let it get it brown. Add garlic puree and let sweat for 2 minutes add remaining ingredients and simmer for approximately 10 minutes.

STEP 4:
In a large skillet, sauté chicken in a little olive oil, until nearly done. Add the peppers and onion. Continue to sauté until the chicken is done.

STEP 5:
Mix pasta and sauce together. Place on dish and top with chicken strips and pepper garnish. (It is easier to put pasta in individual serving dish and add sauce and garnish. Mix. Place 5 chicken strips on top.)