Ingredients
4tbspunsalted butter,divided
½redbell pepper,sliced thinly
½yellow bell pepper,sliced thinly
½greenbell pepper,sliced thinly
½red onion,sliced thinly
2tbspgarlic,minced
4tbspflour,divided
½tspred pepper flakes
1tspdried oregano
½tspdried basil
1cupwhite wine
1cupchicken broth
1lbangel hair pasta
1lbchicken breast tenderloins
1tspkosher salt
½tspcoarse ground black pepper
2tbspolive oil
½cupheavy cream,(warm to the touch)
½medium lemon,juiced
1cupparmesan cheese,shaved, divided
Preparation
Add 2 tablespoons of butter to a cast iron skillet on medium high heat and cook the bell peppers and onions for 2 to 3 minutes or until slightly softened.
Remove the vegetables and add in remaining 2 tablespoons of butter.
Once melted, add in 2 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 to 20 minutes.
While the sauce is reducing, cook the pasta 1 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 to 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.
