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1
In a medium sized sauce pan add butter, minced onion, minced garlic and saute over medium heat for 1-2 minutes.
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2
Don't let the garlic burn!
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3
Add in chicken broth, Italian seasoning, salt, pepper, red pepper flakes and the fried parsley.
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4
Simmer for 15 minutes on low-med heat.
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5
After 15 minutes of simmering is finished, add heavy cream and simmer on low, without boiling for 10 minutes.
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6
In a separate pot, boil the angel hair pasta according to the box directions.
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7
To prepare your chicken tenders, sprinkle with salt and pepper and dip in flour.
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8
Fry in skillet over medium heat with a couple tablespoons of Olive oil 3-4 minutes on each side until golden brown and cooked all the way through.
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9
Set aside.
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10
Take red onions and bell peppers and cut into julienne strips, making sure to remove all seeds and the white membrane on the inside.
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11
In the same skillet the chicken was cooked in, add another tablespoon or so of Olive oil and saute the red onions and bell peppers.
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12
I cook them on high until they are soft and caramelized.
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13
Drain pasta if not already.
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14
Add all the onions and bell peppers to the pasta, and pour your creamy garlic sauce over the pasta, onions, and bell peppers.
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15
Mix well together.
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16
Dish up your pasta, adding the chicken on top.
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17
I recommend to garnish with fresh Parmesan cheese.
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18
* I recommend you julienne your red onions and bell peppers before you start!
