Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil (divided use)
  • 1 cup bell peppers (thinly sliced, I use red, yellow and green)
  • 1/2 cup red onions (thinly sliced )
  • 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
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1/4 cup heavy cream
  • 2 teaspoons lemon juice
  • 1/4 cup grated parmesan cheese
  • salt and pepper to taste

Instruction

  • Bring a large pot of salted water to a boil.
  • 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. Season the vegetables with salt and pepper.
  • Remove the vegetables from the pan; place on a plate and cover to keep warm. Wipe out the pan with a paper towel.
  • Place the flour on a plate and season generously with salt and pepper. Coat the both sides of the chicken tenders in the flour; shake to remove excess flour.
  • 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.
  • Cook the pasta according to package directions. While the pasta is boiling, make the sauce.