Ingredients
2tbspolive oil,divided use
1cupbell peppers,thinly sliced, a mix of red, yellow and green
½cupred onions,thinly sliced
2tspgarlic,minced
1lbchicken tenderloins,boneless skinless
½cupflour
salt and pepper,to taste
10ozdry angel hair pasta
2tbspparsley,chopped
4tbspbutter
2tbspflour
½cupwhite wine
1cupchicken broth
¼cupheavy cream
2tsplemon juice
¼cupparmesan cheese,grated
salt and pepper,to taste
Preparation
Bring a large pot of salted water to a boil.
Place 1 tablespoon of olive oil in a pan over medium high heat.
Add the bell peppers and onions, then cook for 3 to 5 minutes or until softened.
Stir in the garlic, then cook for 30 seconds. Season the vegetables with salt and pepper.
Remove the vegetables from the pan, then place them on a plate and cover to keep warm. Wipe out the pan with a paper towel.
Place the flour on a plate, then season generously with salt and pepper.
Coat the both sides of the chicken tenders in the flour, then shake to remove excess flour.
Heat the remaining tablespoon of olive oil over medium high heat.
Add the chicken tenders, then cook for 4 to 5 minutes on each side or until golden brown and cooked through.
Transfer the chicken to the plate with the vegetables.
Cook the pasta according to package directions.
Wipe out the pan, and melt the butter over medium heat.
Add the flour, then whisk to combine.
Add the white wine, then whisk to combine.
Bring the heat to a simmer, then cook for 2 to 3 minutes.
Stir in the chicken broth and cream, then cook for an additional 3 to 4 minutes or until the sauce has just thickened. Remove the pan from the heat.
Stir the lemon juice and parmesan cheese into the sauce. Add salt and pepper to taste.
Drain the pasta and return to pot.
Place the sauce and pepper mixture into the pot with the pasta, then toss to coat evenly.
Arrange the chicken on top, then sprinkle with parsley.
Serve warm, and enjoy!
