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1
Bring a large pot of slightly salted water to a boil. Add your pasta and cook for 10-11 minutes or until al dente; drain. I typically do all of this while cooking the sauce.
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2
Heat a large skillet add your bell pepper, garlic, and onion. Add a small splash of the wine (a sip for yourself doesn't hurt either) and let them start to caramelize.
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3
Season your chicken with a small bit of lemon-pepper (used for some zest) as well as a little salt and cut into chunks. Set aside the pepper, onion, and garlic. You will use it later.
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4
Without rinsing your skillet, melt the 2 tablespoons of butter. Brown the chicken in the butter until fully cooked.
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5
Add the heavy cream. Add salt and regular pepper to taste.
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6
Add basil, Italian seasoning, and oregano to taste. Add a small dash of cayenne pepper.
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7
Add a small amount of orange peel (about 2-3 pinches). This is a family secret. I put it in absolutely everything. Trust me, it's necessary.
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8
Add a splash of your favorite wine and cook until the sauce thickens up a little bit. Add parmesan cheese when is at your desired consistency and let it melt.
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9
Place pasta into a large serving bowl and pour sauce over it. Mix together and serve! Note: the sauce probably won't be white. This will be because you brown the chicken in the butter and do not rinse the skillet. Depending on the wine you choose, this can play a factor in the color of the sauce as well. This is a delicious variation to an old favorite!
