Ingredients

The following ingredients have 4 Servings
  • 8 oz angel hair pasta, uncooked
  • ½ tsp oil
  • ½ tsp salt
  • 1 lb chicken tenderloins
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • ½ tsp ground black pepper, or to taste
  • ½ tsp italian seasoning
  • 2 Tbsp oil, sauteing chicken
  • 2 Tbsp oil, sauteing vegetables
  • 1/2 green pepper, sliced into thin strands
  • 1/2 red pepper, sliced into thin strands
  • 1/2 yellow pepper, sliced into thin strands
  • 1/2 red onion, sliced thin
  • 6 Tbsp unsalted butter
  • 6 garlic cloves, minced
  • 3/4 cup white wine
  • 1 1/3 cups chicken broth
  • 2/3 cup half and half
  • ¼ tsp ground black pepper
  • 1 tsp salt, or to taste
  • ¼ tsp italian seasoning

Instruction

  • Cook angel hair pasta according to package instructions with the oil and salt. Drain water and keep the pasta covered.
  • In a large bowl, combine flour, salt, pepper and Italian seasoning for the chicken dredging.
  • Lightly beat chicken tenders. Dredge chicken tenders into flour mixture.
  • Heat oil in a large skillet over high heat. Once hot, saute chicken 2 minutes per side. Remove chicken from skillet and cover to keep warm. 
  • Add 2 Tbsp oil with the green, red, yellow peppers and red onion. Saute 2 minutes over medium/high heat, stirring as needed. 
  • Add butter and minced garlic. Saute another minute, stirring as needed.
  • Pour the wine and broth into the vegetables. Cook on medium heat for 5 min.
  • Add half and half, salt, pepper and Italian seasoning, bring to a soft boil.
  • Add the chicken back to the vegetables/sauce, cook another minute.
  • Add the pasta and cook until pasta is reheated.
  • Serve and Enjoy!