Chicken Scampi

Check ingredients as you prepare them. These checks stay on this page.

• 2 tablespoons olive oil (divided use)
  Ingredient note

  Source: 2 tablespoons olive oil (divided use)
• 1 cup bell peppers (thinly sliced, I use red, yellow and green)
  Ingredient note

  Source: 1 cup bell peppers (thinly sliced, I use red, yellow and green)
• 1/2 cup red onions (thinly sliced )
  Ingredient note

  Source: 1/2 cup red onions (thinly sliced )
• 2 teaspoons minced garlic
  Ingredient note

  Source: 2 teaspoons minced garlic
• 1 lb boneless skinless chicken tenderloins (also called chicken tenders)
  Ingredient note

  Source: 1 lb boneless skinless chicken tenderloins (also called chicken tenders)
• 1/2 cup + 2 tablespoons flour
  Ingredient note

  Source: 1/2 cup flour; Source: 2 tablespoons flour
• As Needed + As Needed salt
  Ingredient note

  Source seasoning: salt and pepper to taste; Source seasoning: salt and pepper to taste
• As Needed + As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper to taste; Source seasoning: salt and pepper to taste
• 10 ounces dry angel hair pasta
  Ingredient note

  Source: 10 ounces dry angel hair pasta
• 2 tablespoons chopped parsley
  Ingredient note

  Source: 2 tablespoons chopped parsley
• 4 tablespoons butter
  Ingredient note

  Source: 4 tablespoons butter
• 1/2 cup white wine
  Ingredient note

  Source: 1/2 cup white wine
• 1 cup chicken broth
  Ingredient note

  Source: 1 cup chicken broth
• 1/4 cup heavy cream
  Ingredient note

  Source: 1/4 cup heavy cream
• 2 teaspoons lemon juice
  Ingredient note

  Source: 2 teaspoons lemon juice
• 1/4 cup grated parmesan cheese
  Ingredient note

  Source: 1/4 cup grated parmesan cheese

1. Bring a large pot of salted water to a boil.
2. Place one tablespoon of olive oil in a pan over medium high heat. Add the peppers and onions and cook for 3-5 minutes or until softened. Stir in the garlic and cook for 30 seconds. Season the vegetables with salt and pepper.
3. Remove the vegetables from the pan; place on a plate and cover to keep warm. Wipe out the pan with a paper towel.
4. Place the flour on a plate and season generously with salt and pepper. Coat the both sides of the chicken tenders in the flour; shake to remove excess flour.
5. Heat the remaining tablespoon of olive oil over medium high heat. Add the chicken tenders and cook for 4-5 minutes on each side or until golden brown and cooked through. Transfer to the plate with the vegetables.
6. Cook the pasta according to package directions. While the pasta is boiling, make the sauce.
7. Wipe out the pan, and melt the butter over medium heat. Add the flour and whisk to combine. Add the white wine and whisk to combine.
8. Bring the heat to a simmer and cook for 2-3 minutes. Stir in the chicken broth and cream and cook for an additional 3-4 minutes or until sauce has just thickened. Remove the pan from the heat.
9. Stir the lemon juice and parmesan cheese into the sauce. Add salt and pepper to taste. Drain the pasta and return to pot.
10. Place the sauce and pepper mixture into the pot with the pasta; toss to coat evenly. Arrange the chicken on top and sprinkle with parsley. Serve immediately.