Ingredients :

  • For the pasta:

  • 2 tablespoons olive oil divided use
  • 1 cup thinly sliced bell peppers I use red, yellow and green
  • 1/2 cup thinly sliced red onions
  • 2 teaspoons minced garlic
  • 1 lb boneless skinless chicken tenderloins also called chicken tenders
  • 1/2 cup flour
  • salt and pepper to taste
  • 10 ounces dry angel hair pasta
  • 2 tablespoons chopped parsley

    For the sauce:

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/4 cup white wine
  • 1/4 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup grated parmesan cheese
  • salt and pepper to taste

Directions :

  1. Bring a large pot of salted water to a boil.

  2. Place one tablespoon of olive oil in a pan over medium high heat. Add the peppers and onions and cook for 3-5 minutes or until softened. Stir in the garlic and cook for 30 seconds.

  3. Remove the vegetables from the pan; place on a plate and cover to keep warm. Wipe out the pan with a paper towel.

  4. Place the flour on a plate and season to taste with salt and pepper. Coat the both sides of the chicken tenders in the flour; shake to remove excess flour.

  5. Heat the remaining tablespoon of olive oil over medium high heat. Add the chicken tenders and cook for 4-5 minutes on each side or until golden brown and cooked through. Transfer to the plate with the vegetables.

  6. Cook the pasta according to package directions. While the pasta is boiling, make the sauce.

  7. Wipe out the pan, and melt the butter over medium heat. Add the flour and whisk to combine. Add the white wine and whisk to combine.

  8. Bring the heat to a simmer and cook for 2-3 minutes. Stir in the chicken broth and cream and cook for an additional 3-4 minutes or until sauce has just thickened.

  9. Stir the parmesan cheese into the sauce. Add salt and pepper to taste. Drain the pasta and return to pot.

  10. Place the sauce and pepper mixture into the pot with the pasta; toss to coat evenly. Arrange the chicken on top and sprinkle with parsley. Serve immediately.

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