Ingredients

For the Chicken

• 1 ½ lbs (650g) chicken tenderloins (mini chicken fillets)
• ½ cup (60g) all-purpose flour
• ¼ tsp Italian seasoning
• 1 tsp salt
• ¼ tsp ground black pepper
• 2 tbsp olive oil

For the Sauce & Pasta

• 8 oz (225g) angel hair pasta
• 2 tbsp butter
• 1 red onion, sliced into half-moons
• ½ red bell pepper, sliced thinly
• ½ yellow bell pepper, sliced thinly
• ½ green bell pepper, sliced thinly
• 4 cloves garlic, crushed
• ½ cup (120ml) chicken broth
• ½ cup (120ml) whipping cream
• ½ cup parmesan cheese, grated
• ¼ tsp red chili flakes (optional)
• 1 tsp fresh parsley, chopped
• 1 tsp salt (or to taste)

Instructions

1. Cook the Pasta:
   • Bring a medium-sized pot of salted water to a boil.
   • Cook the pasta according to package instructions.
   • Reserve 1 cup of pasta water before draining.
2. Prepare the Chicken:
   • In a shallow bowl, mix flour, Italian seasoning, salt, and pepper.
   • Dredge the chicken tenders in the flour mixture, coating evenly.
   • Heat olive oil in a skillet over medium heat.
   • Cook the chicken for about 3 minutes per side until golden and cooked through.
   • Remove and set aside, covering to keep warm.
3. Make the Sauce:
   • In the same skillet, melt the butter.
   • Add the onions and bell peppers; cook for 2 minutes until slightly softened.
   • Stir in garlic and cook for 1 more minute.
   • Pour in the chicken broth and scrape up any bits from the pan. Let it simmer for about 4 minutes.
4. Finish the Dish:
   • Add reserved pasta water and whipping cream. Stir and bring to a gentle simmer.
   • Sprinkle in parmesan cheese, salt, and chili flakes if using.
   • Toss the drained pasta into the sauce to coat evenly.
   • Return the cooked chicken to the skillet, mixing gently.
   • Garnish with fresh parsley and serve warm.

Nutrition