Ingredients
4 tablespoons unsalted butter divided
1/2 red bell pepper sliced thinly
1/2 yellow bell pepper sliced thinly
1/2 green bell pepper sliced thinly
1/2 red onion thinly sliced
2 tablespoons garlic minced
4 tablespoons flour divided
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 cup white wine
1 cup chicken broth
1 pound angel hair pasta
1 pound chicken breast tenderloins
1 teaspoon Kosher salt
1/2 teaspoon coarse ground black pepper
2 tablespoons olive oil
1/2 cup heavy cream warm to the touch
1/2 medium lemon juiced
1 cup parmesan cheese shaved, divided
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
Add 2 tablespoons of butter to a cast-iron skillet on medium-high heat and cook the bell peppers and onions for 2-3 minutes or until slightly softened.
Remove the vegetables and add in the remaining 2 tablespoons of butter.
Once melted add in two 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 18-20 minutes.
While the sauce is reducing cook the pasta one 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 salt and pepper before tossing in the remaining flour.
Add in the chicken, cooking for 3-4 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.
