Prepare the chicken tenders by sprinkling them with salt and pepper and then dipping them in flour. Fry in a skillet over medium heat with a couple tablespoons of olive oil on each side until golden brown and cooked all the way through. Set aside. Clean and cut onions and peppers into julienne strips. In the same skillet that the chicken was cooked in add more oil and sauté the onion and peppers on high for three to five minutes until they are soft and caramelized.
In a medium sauce pan add butter, minced onion, minced garlic and sauté over medium heat for one to two minutes. Add in chicken broth, Italian Seasoning, salt, pepper and dried parsley. Simmer for 15 minutes on medium low heat. After 15 minutes is up add heavy whipping cream and simmer on low, without boiling for 10 minutes.
Cook pasta as directed on the box and drain. Add half of the sauce mixture to the pasta. Add the onion and pepper mixture to the pasta. Add the chicken on the top and drizzle with the remaining sauce.
Ingredients
Directions
Prepare the chicken tenders by sprinkling them with salt and pepper and then dipping them in flour. Fry in a skillet over medium heat with a couple tablespoons of olive oil on each side until golden brown and cooked all the way through. Set aside. Clean and cut onions and peppers into julienne strips. In the same skillet that the chicken was cooked in add more oil and sauté the onion and peppers on high for three to five minutes until they are soft and caramelized.
In a medium sauce pan add butter, minced onion, minced garlic and sauté over medium heat for one to two minutes. Add in chicken broth, Italian Seasoning, salt, pepper and dried parsley. Simmer for 15 minutes on medium low heat. After 15 minutes is up add heavy whipping cream and simmer on low, without boiling for 10 minutes.
Cook pasta as directed on the box and drain. Add half of the sauce mixture to the pasta. Add the onion and pepper mixture to the pasta. Add the chicken on the top and drizzle with the remaining sauce.