Ingredients

½ tsp oil

½ tsp salt

8 oz angel hair pasta (uncooked)

¼ cup all-purpose flour

1 tsp salt

½ tsp ground black pepper (or to taste)

½ tsp Italian seasoning

1 lb chicken tenderloins

2 Tbsp oil (sautéing chicken)

2 Tbsp oil (vegetables)

½ green pepper (sliced into thin strands)

½ red pepper (sliced into thin strands)

½ yellow pepper (sliced into thin strands)

½ red onion (sliced thin)

6 Tbsp unsalted butter

6 garlic cloves (minced)

¾ cup white wine

1 ⅓ cups chicken broth

⅔ cup half and half

¼ tsp ground black pepper

1 tsp salt (or to taste)

¼ tsp Italian seasoning

¼ cup shredded Parmesan cheese

Instructions

Step 1: Bring a large pot of water to a boil. Add ½ tsp of oil, ½ tsp of salt, and the angel hair pasta. Cook the pasta to al dente according to the package instructions. Drain and set aside.

Step 2: In a large bowl, combine the flour, 1 tsp salt, ½ tsp ground black pepper, and ½ tsp Italian seasoning to make the chicken dredging mix.

Step 3: Lightly beat the chicken tenderloins to an even thickness. Coat each piece evenly in the dredging mix.

Step 4: Heat 2 tablespoons of oil in a large skillet over medium-high heat.

Step 5: Once the oil is hot, add the chicken tenders one at a time. Cook for 2 minutes on each side until golden brown and cooked through. Remove from skillet and cover to keep warm.

Step 6: In the same skillet, add 2 tablespoons of oil if needed. Sauté the sliced green, red, and yellow peppers along with the sliced red onion for about 2 minutes over medium-high heat, stirring occasionally.

Step 7: Add the butter and minced garlic to the skillet. Sauté until the garlic is fragrant, about 1 minute.

Step 8: Pour in the white wine and chicken broth. Bring to a gentle simmer, then lower the heat and cook for 5 minutes.

Step 9: Stir in the half and half, 1 tsp salt (or to taste), ¼ tsp ground black pepper, and ¼ tsp Italian seasoning. Bring the sauce back to a simmer.

Step 10: Return the chicken tenderloins to the skillet and cook for another minute to heat through.

Step 11: Add the cooked angel hair pasta to the sauce. Toss gently until the pasta is heated and coated with the sauce.

Step 12: Garnish the dish with shredded Parmesan cheese, serve immediately, and enjoy!

Tips & Variations

Use low-sodium chicken broth to better control the saltiness of the dish.

For a richer flavor, substitute half and half with heavy cream.

Add a pinch of red pepper flakes for a subtle kick of heat.

Fresh parsley sprinkled over the finished dish adds a bright, fresh note.

Swap angel hair pasta for linguine or fettuccine if preferred.

FAQs

Can I use a different type of pasta?

Yes, you can substitute angel hair pasta with linguine, fettuccine, or spaghetti depending on your preference. Cooking times may vary slightly.

What can I use if I don’t have white wine?

If you don’t have white wine, you can replace it with additional chicken broth combined with a splash of white wine vinegar or lemon juice to add acidity and depth to the sauce.