This is based on the flavor of the Olive Garden's chicken scampi. It won't taste exactly like theirs, but it'll be close. Therefore, don't expect it to be like shrimp scampi, with a clear garlic butter sauce. It's not. But it's good anyway. If I do say so myself.
Peel a bunch of garlic. You need at least 9 cloves, if they're good-sized cloves. Maybe more. Wash and chop a green and a red pepper into bite-sized chunks or strips. Cut about a pound of chicken breast into similarly sized/shaped pieces.
Pour a little olive oil into a wok. Press about half the garlic into it. Add the chopped chicken and cook until about half-done; add the peppers and stir-fry the whole mess until the peppers are slightly soft. If you really, really like onions, you may add a small amount of onion. But I don't recommend it, of course.
During this time or while you're chopping, make angel hair or spaghetti. Set it aside.
If you're really good, you may also be able to make the sauce simultaneously. This usually involves ambidextrous stirring, though, and it's best if you have a little help. First, melt two tablespoons of butter. Press the remaining garlic into the melted butter (with a garlic press, I mean). Then slowly add two tablespoons of flour to make a roux. Very slowly, stirring constantly, add a cup and a half of milk. Very slowly, I said. A white sauce takes patience. If you don't have the patience to make a white sauce, stay away from writing; you will never have the patience to deal with editors. The important thing is that the sauce does not get lumpy. Alternately, you can mix the flour into a paste with the milk before adding it to the butter and garlic. Point is: no lumps. If you take the time to make a good white sauce, it means you love your family. This is most certainly true. Anyway, cook the white sauce (on medium heat) until it gets bubbly and a little thicker. Then pour it over the chicken and peppers in a casserole dish. Serve over the pasta. Mmm.