3 TBS butter
2 TBS chopped onion
1/4 cup minced garlic (8 to 12 cloves)(I only used 3)
1 -1/2 cups chicken broth
1/2 tsp salt
1/2 tsp Italian seasoning
1/2 tsp crushed red pepper flakes
1/4 tsp ground black pepper
2 tsp minced fresh parsley
1 cup heavy cream
5 to 6 quarts water
16 ounces angel hair pasta
4 TBS light olive oil
12 chicken tenderloins
1/2 cup all-purpose flour
1 green bell pepper, cut into bite-size strips
1 red bell pepper, cut into bite-size strips
1 yellow bell pepper, cut into bite-size strips
1 chopped red onion
2 tsp minced fresh parsley, optional
freshly grated parmesan cheese, optional
1. Make scampi sauce by melting butter in a preheated pan over medium/low heat. Add 2 tablespoons chopped onions and sauté for 2 to 4 minutes or until the onions begin to brown. If the butter begins to burn, turn down the heat. When the onions are beginning to brown, add the minced garlic and sauté for another 30 seconds. Don’t let the garlic burn. After about 30 seconds add the broth, salt, Italian seasoning, red pepper flakes, and black pepper, and bring mixture to a simmer. Simmer for approximately 15 to 18 minutes or until the sauce has reduced by half. Add parsley and heavy cream and simmer uncovered for about 10 minutes. Do not let mixture reach a boil.
2. Bring 4 quarts of water to a boil in a large pot. Add the angel hair pasta and cook for about 4 minutes or until pasta is al dente, or mostly tender with just a slight toughness. Drain the pasta in a colander when done, then hit it with some cold water to prevent sticking and to keep it from cooking further.
3. Preheat a large skillet over medium heat. Lightly salt and pepper the chicken tenderloins, then coat each one in the flour that has been measured into a large bowl. Arrange all of the coated tenderloins on a plate before sautéing tenderloins in prepared pan. Cook the tenderloins for 3 to 5 minutes on one side or until golden brown.
4. When the chicken is brown on one side, flip each of the pieces, and move them to the side of the pans, then add an even amount of the sliced peppers and chopped red onions to the center the skillet. Continue cooking the chicken and veggies for 4 to 6 minutes or until the chicken is browned and the veggies are beginning to brown on the edges.
5. Pour the scampi sauce over the chicken and veggies. Add pasta to pan, then toss the ingredients a bit and continue to cook for a couple minutes or until the pasta is heated through.
6. Sprinkle each plate with about 1/2 teaspoon of fresh parsley and serve it up with freshly grated parmesan cheese if desired.