Another Olive Garden favorite!
Preheat your oven to 350 degrees.
Now, you can make your white sauce. Melt the butter in a sauce pan, and then add your flour. Cook it on medium for about 2 minutes, never leaving so you don't get a yucky sauce. Add in the milk slowly...it's very hot and this will keep the sauce form getting lumpy as well. Save in a warming drawer, as you'll need it warm when you add this to the scampi sauce.
Separate the garlic heads into individual cloves still in their casings. Toss them in olive oil lightly, sprinkle with a bit of salt, and wrap them tightly in aluminum foil or a pint sized dish with a lid. Bake these for 45 minutes. When they're done and cool to your touch, you can squeeze them out of their casings for the individual cloves.
Now, for the scampi sauce, you can heat the butter over low heat. Add in your garlic, crushed red pepper, and italitan seasoning. Cook this for about 2 minutes on low heat and then begin adding in the wine and chicken broth with a whisk. Add your freshly ground pepper in now, to taste. Stir it until it's combined for about 30 to 40 minutes. Add 1/4 cup of white sauce and cook it until it's slightly thickened.
In a large skillet, sautee your boneless, skinless chicken breast in a bit of olive oil until it's almost done. Now, you can add in the thinly sliced peppers and onions. Sautee everything until the chicken is done. Add in the scampi sauce and sautee longer until everything is warmed together. Now, top with the roasted garlic.