Ingredients
Kosher salt
12 oz. angel hair pasta
12 (1½ lb.) chicken tenders
3/4 tsp. freshly ground black pepper, divided
1/4 c. plus 1 tbsp. all-purpose flour, divided
3 tbsp. extra-virgin olive oil, divided
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1 small green bell pepper, sliced
1/2 medium red onion, sliced
4 cloves garlic, minced
8 tbsp. butter, divided
3/4 c. dry white wine, such as Pinot Grigio
2 c. low-sodium chicken broth
3 tbsp. lemon juice
1 tbsp. freshly chopped parsley, plus more for garnish
Preparation
Step 1Bring a large, straight-sided skillet or pot filled with water to a boil and add 2 tablespoons salt. Add pasta and cook until al dente according to package directions. Drain.Step 2Add chicken to a large shallow bowl or plate and season with 1 teaspoon salt and ¼ teaspoon pepper. Sprinkle evenly with ¼ cup flour, tossing until tenders are lightly coated.Step 3In the same pan used to cook the pasta, heat 2 tablespoons oil over medium-high. Add chicken in an even layer, working in batches if necessary. Cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a large plate.Step 4Add remaining 1 tablespoon oil to pan and add bell peppers, onions, and ½ teaspoon salt. Cook, stirring occasionally, until slightly softened and browned in places, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer pepper mixture to plate with chicken.Step 5Heat pan to medium-high. Add 1 tablespoon each butter and flour; whisk to incorporate. Cook until mixture is bubbling and golden, 1 minute. Slowly add wine, whisking constantly until incorporated. Add broth, remaining 7 tablespoons butter, 1 teaspoon salt, ½ teaspoon pepper, and lemon juice. Bring to a simmer and let cook, whisking frequently until slightly thickened, about 5 minutes.Step 6Add pasta to pan, tossing with tongs until noodles are completely coated in sauce. (It might seem quite liquidy to start, but in time the pasta will absorb much of the sauce.) Add parsley, chicken, and pepper mixture, plus any accumulated juices from the plate. Toss until combined.Step 7Garnish with parsley before serving.
