Ingredients

The following ingredients have 4 Servings
  • 1 pound chicken tenders (or chicken breast halves pounded thin)
  • 1 cup all-purpose flour
  • 1 cup milk
  • Salt and pepper to taste
  • 2 tablespoon olive oil, (divided)
  • 1 green bell pepper, (sliced)
  • 1 red bell pepper, (sliced)
  • 1/2 medium sized sweet onion, (thinly sliced)
  • 3 tablespoon butter, (divided)
  • 3 cloves garlic, (minced)
  • 1 pound angel hair, (or linguine or spaghetti pasta cooked according to package directions)
  • 3/4 cup white wine
  • 3/4 cup half and half ((This is half milk and half cream))
  • 1 teaspoon Italian seasonings
  • 1/4 cup shredded parmesan cheese
  • Chopped basil to garnish

Instruction

  • Place flour into a shallow dish. Stir in salt and pepper. 
  • Pour milk into another shallow dish. 
  • Dredge chicken in the flour, then in milk, and then again in the flour. Set chicken aside. 
  • While the chicken is resting, chop onions and the red and green bell peppers.
  • In a large skillet over medium heat, add 1 tablespoon each of butter and olive oil. 
  • Add the red and green peppers, and onions and cook until the onions are clear and the peppers are softened and starting to brown. Remove from skillet.
  • In the same skillet add a tablespoon each of butter and oil. When hot, add the floured chicken. Cook for about 5 to 7 minutes, then turn the chicken and cook for roughly another 5 to 7 minutes. Remove chicken from pan. 
  • Add a tablespoon of butter, then add garlic and stir for about 1 minute. 
  • Stir in white wine and italian seasoning, scraping the bottom of the pan while you stir. Remove from heat. 
  • Add half and half and mix well. 
  • Stir in parmesan cheese into the sauce.
  • Return the cooked onion and peppers to the pan and stir. 
  • Add cooked, drained pasta to the skillet. 
  • Add the pasta and vegetables on each serving plate. 
  • Top each plate with cooked chicken. 
  • Garnish with chopped basil and shredded parmesan cheese.