Lightly fried chicken on a bed of pasta, vegetables, and buttery scampi sauce.

Ingredients

Chicken:

• Chicken tenderloins — usually 10-12 in a pack
• 1/2 cup flour
• 2 tbsp butter

Pasta:

• 2 tbsp olive oil
• 1 diced yellow onion
• Sliced bell peppers to taste. I like to use a variety of colors for fun.
• 1/2 cup white wine. You can substitute chicken broth if needed.
• 3-5 cloves of garlic
• 3 tbsp. parsley
• Crushed red pepper to taste (I like a lot)
• 1/2 package angel hair pasta

Process

1. Heat the oven to 375 degrees.
2. Cook the chicken: melt 2 tablespoons of butter in the pan over medium heat. Salt the tenderloins, then dredge them in the flour.
3. Fry the chicken in the butter, about two minutes a side. Place the chicken on a rack, and then put the chicken in the oven while you cook the pasta sauce.
4. Cook the angel hair.
5. Heat the oil in a pan.
6. Once the oil is hot, add the onions and peppers. Saute them for 2 minutes.
7. Add the garlic; saute for 1 minute.
8. Add the butter, wine, red pepper, salt, and pepper.
9. Toss the pasta in the sauce, then place the chicken on top. Season it with parsley and parmesan cheese.

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