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
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Boil pasta until al dente.
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Cut chicken breasts into thirds (like tenders).
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Season chicken.
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Place flour in a shallow dish and season with 1 tsp seasoned salt.
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Dredge chicken in flour.
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Heat 1 tbsp olive oil in large skillet. (I use a cast iron).
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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.
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Add 1 tbsp oil to skillet.
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Add peppers and onions. Season with salt and pepper. Saute for about 5 minutes.
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Add garlic and saute for a few more minutes.
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Add cream, milk, and parmesan. Bring to a simmer.
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Add chicken and let simmer for 5 minutes. (Do not overcook or veggies will lose their bite).
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Mix in pasta tossing to coat well. Taste to season and serve.