Ingredients
- 8 ounces whole-wheat angel hair pasta
- 1 1/2 pounds chicken tenderloins
- 1/2 cup all-purpose flour
- 1/2 teaspoon Italian seasoning
- Kosher salt to taste
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium red onion sliced
- 2 small bell peppers sliced (any color)
- 4 cloves garlic minced
- 1/3 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese grated
- 1/4 teaspoon red chili flakes optional
- Fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of the pasta water and then drain the pasta.
- Pat the chicken tenderloins dry. In a shallow bowl, mix the all-purpose flour, Italian seasoning, salt, and black pepper. Dredge the chicken in the seasoned flour until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 3-4 minutes on each side until golden and cooked through. Remove the chicken and cover to keep warm.
- In the same skillet, melt the butter and add the onion and bell peppers. Sauté for about 2 minutes until they start to soften, then add the minced garlic and cook for 1 minute.
- Pour in the dry white wine to deglaze the pan and let it simmer for 3-4 minutes until reduced. Stir in the heavy cream and some of the reserved pasta water.
- Add the grated Parmesan, red chili flakes (if using), then toss in the pasta and return the chicken back into the skillet. Mix well and garnish with chopped fresh parsley. Serve warm.
