Step 1

In a shallow bowl, combine the flour, salt, and black pepper. Pour the milk into another bowl.

Step 2

Dredge each chicken tenderloin into the flour, then dip into the milk, then dredge back into the flour mixture.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the coated chicken tenderloins and cook for about 5-6 minutes per side until golden brown and cooked though. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the white wine and deglaze the pan. Add the remaining 2 tablespoons of olive oil. Add the sliced bell peppers, red onion, and minced garlic. Saute for about 5 minutes until the vegetables are tender, remove from the pan.

Step 5

Reduce the heat to medium-low and pour in the heavy cream and Italian seasoning. Bring to a simmer and add the vegetables and cooked pasta into the cream. How to simmer and reduce slightly, about 5 minutes.

Step 6

Serve the chicken over the angel hair pasta in the sauce, garnish with fresh parsley and enjoy!