Ingredients

The following ingredients have 6 Servings
  • 4 tablespoons unsalted butter (divided)
  • 1/2 red bell pepper (sliced thinly)
  • 1/2 yellow bell pepper (sliced thinly)
  • 1/2 green bell pepper (sliced thinly)
  • 1/2 red onion (thinly sliced)
  • 2 tablespoons garlic (minced)
  • 4 tablespoons flour (divided)
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 cup white wine
  • 1 cup chicken broth
  • 1 pound angel hair pasta
  • 1 pound chicken breast tenderloins
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 tablespoons olive oil
  • 1/2 cup heavy cream (warm to the touch)
  • 1/2 medium lemon (juiced)
  • 1 cup parmesan cheese (shaved, divided)

Instruction

  • Add 2 tablespoons of butter to a cast iron skillet on medium high heat and cook the bell peppers and onions for 2-3 minutes or until slightly softened.
  • Remove the vegetables and add in remaining 2 tablespoons of butter.
  • Once melted add in two tablespoons of flour and garlic.
  • Whisk well until the flour has had a chance to "cook" for about 20 seconds.
  • Add in the red pepper flakes, oregano, basil, wine and chicken broth, then let reduce on medium heat for 18-20 minutes.
  • While the sauce is reducing cook the pasta one minute shy of the instructions, do not rinse.
  • In a second pan add 2 tablespoons of olive oil on medium high heat.
  • Coat the chicken tenderloins in the salt and pepper before tossing in the remaining flour.
  • Add in the chicken, cooking for 3-4 minutes on each side.
  • Remove the chicken from the heat while the sauce finishes reducing.
  • When the sauce is reduced by half add in the heavy cream and whisk well until you have a nice thick sauce.
  • Add in the lemon juice and half the parmesan cheese and whisk.
  • Toss with the pasta, bell peppers and onions.
  • Top with the chicken and Parmesan and serve.