Ingredients
1 lb chicken tenders , or strips, raw
1/4 cup all-purpose flour
1 tbsp olive oil
16 oz spaghetti
1 tbsp olive oil, divided
1 green bell pepper, cut into 1/2 inch wide strips
1 red bell pepper, cut into 1/2 inch wide strips
1 yellow bell peppers, cut into 1/2 inch wide strips
1 onion, chopped
2 tbsp garlic, chopped
1 1/2 cup four cheese Alfredo sauce
1/2 cup parsley, fresh, chopped
Preparation
Place chicken and flour in a large resealable plastic bag; seal bag and shake to coat.
Heat 1 Tbs. oil in a large skillet over medium heat.
Shake excess flour off chicken and saute in oil for 4 to 5 minutes each side, or until golden brown and cooked through (juices run clear).
Remove from skillet and place in a medium bowl; set aside. Bring a large pot of lightly salted water to a boil.
Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, reserving 2/3 cup cooking water, and return pasta to pot. Set aside pasta and cooking water. Wipe skillet with paper towel.
Heat 1 tsp. oil in skillet over medium heat. Add green bell pepper, red bell pepper, yellow bell pepper, onion and garlic and sauté for 3 minutes.
Cover, reduce heat to low and cook 3 minutes more or until vegetables are tender. Stir in Alfredo sauce, cover and heat for 1 to 2 minutes.
Remove from heat and add to reserved pasta in pot, then add reserved cooking water and chicken.
Toss to mix, pour into serving bowls and sprinkle with fresh chopped parsley.
