Chicken Scampi

Sauce:

3 tbs butter
2 tbs minced onions (dried or fresh)
1 heaping tsp minced garlic
1 1/2 cups chicken broth
1/2 tsp Italian seasoning
1/2 tsp fine sea salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 tbs dried parsley
2 cups heavy cream
a little flour/water slurry for thickening

1 16 oz box angle hair pasta
4-6 chicken tenderloins
salt and pepper
1 cup flour
4 tbs olive oil
2 red bell peppers
1-2 red onions

grated parmesan cheese

Method:

In a medium sized sauce pan add butter, minced onion, minced garlic and saute over medium heat for a 1-2 minutes. Don’t let the garlic burn! Add in chicken broth, Italian seasoning, salt, pepper, red pepper flakes and the dried parsley.  Simmer for 15 minutes on med-low heat.

After 15 minutes is up add heavy whipping cream and simmer on low, without boiling for 10 minutes.  add in slurry to thicken.

In a separate pot, boil the angel hair pasta according to the directions on the box.

To prepare your chicken, heat oil in a pan.  cube chicken and season with poultry seasoning.  cook in oil, stirring frequently, until done.  remove from pan, saving drippings.

Take your onions and bell peppers and dice, making sure to remove all seeds and the white membrane on the inside.

In the same skillet that the chicken was cooked in,  add another tablespoon or so of olive oil and  saute the onions and bell peppers.  incorporate the chicken back in to the peppers and onions and combine.

Add all the chicken mixture to the pasta.Take the creamy garlic sauce and pour over the pasta. Mix together well.  top with grated parmesan after plating.