Step 1

In a large shallow dish, combine the flour, salt, pepper and Italian seasoning. Mix until evenly combined.

Step 2

Coat the chicken tenders in the flour mixture, shake off the excess flour.

Step 3

In a large cast iron skillet or frying pan, add 2 tbsp of oil and heat over medium high heat. Pan fry the chicken for 2-3 minutes per side, or until browned and cooked through (internal temperature 165°F). Transfer the cooked chicken to a plate and cover with foil to keep warm.

Step 4

As the chicken is cooking, bring a large pot of salted water to a boil. Cook the angel hair pasta according to package direction until al dente. Reserve one cup of pasta water, drain the pasta and set aside.

Step 5

Wipe the large skillet clean with a paper towel. On medium heat, add 1 tbsp of oil. Add in the sliced peppers and red onion. Sauté for 3-4 minutes, stirring often.

Step 6

Add the butter and minced garlic to the pan and pan fry for an additional 1-2 minutes, or until all of the vegetables are tender.

Step 7

Pour the wine into the pan and scrape the bottom of the pan to remove any browned bits. Pour in the chicken broth. Cook on medium heat for 2 minutes.

Step 8

Add in the cream, salt and Italian seasoning and bring to a light boil, stirring frequently.

Step 9

Reduce the heat to low and add the cooked pasta. Mix until evenly coated in the sauce. Cook for 1-2 minutes. If needed, add in a splash of the reserved pasta water to thicken the sauce.

Step 10

Once the sauce has thickened add the chicken on top of the pasta.

Step 11

Garnish with grated parmesan cheese, chopped fresh basil and parsley. Serve and enjoy!