Categories: pasta

Ingredients

• 6 THIN cut chicken breasts
• 1 cup flour
• Seasoned salt or creole seasoning or salt and pepper
• 2 tbsp olive oil
• 4 cloves garlic, finely chopped
• 1 green, 1 yellow, 1 red bell pepper, sliced
• 1 medium red onion, sliced
• 1 cup heavy cream
• 1/2 cup milk
• 1/2 cup shredded parmesan
• 12 oz. angel hair

Directions

1. Boil pasta until al dente.

2. Cut chicken breasts into thirds (like tenders).

3. Season chicken.

4. Place flour in a shallow dish and season with 1 tsp seasoned salt.

5. Dredge chicken in flour.

6. Heat 1 tbsp olive oil in large skillet. (I use a cast iron).

7. Place chicken in skillet and cook over medium high heat for 4 minutes. Flip and cook for 3-4 more minutes. Remove to a plate.

8. Add 1 tbsp oil to skillet.

9. Add peppers and onions. Season with salt and pepper. Saute for about 5 minutes.

10. Add garlic and saute for a few more minutes.

11. Add cream, milk, and parmesan. Bring to a simmer.

12. Add chicken and let simmer for 5 minutes. (Do not overcook or veggies will lose their bite).

13. Mix in pasta tossing to coat well. Taste to season and serve.

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