• In a large pot, bring water to a boil. Make sure you salt it well then cook the angel hair pasta according to the package instructions.
  1 lb angel hair pasta or linguine
• Reserve one cup of pasta water once the pasta is cooked then drain the pasta and set it aside.

Prepare the Chicken:

• In a shallow plate or bowl, mix the flour, salt, pepper, and Italian seasoning.
  1/2 cup flour, 1/2 teaspoon salt, 12 teaspoon black pepper, 1 teaspoon italian seasoning
• Heat the oil in a large skillet over medium heat.
  1/4 cup vegetable oil
• Dredge the chicken tenders in the flour mixture then place then on the hot pan and cook for about 3 minutes per side or until the internal temperature reaches 165F and the chicken is cooked through. Remove the chicken and set aside for later.
  1 & 1/2 lb chicken tenders

Make the Scampi Sauce:

• In the same skillet, melt butter with the olive oil over medium heat.
  4 tbsp butter, 2 tbsp olive oil
• Add the onions, and bell peppers and cook for a few minutes or until they are tender crisp. Add in the garlic and cook for another minutes.
  4 cloves garlic, 1/2 red bell pepper, 1/2 yellow bell pepper, 1/2 green bell pepper, 1 red onion
• Add in the wine and deglaze the pan, allowing to reduce slightly before adding the heavy cream
  1/2 cup white wine
• Add the heavy cream and and about 1/2 of the pasta water, stirring to combine. Once the sauce starts to simmer, add in the parmesan cheese, salt (to taste), and a sprinkle of chili flakes if you would like a little kick. Give it a good stir then add in the pasta and toss to coat.
  1/2 cup heavy cream, 2/3 cup grated Parmesan cheese
• If you want the sauce to be slightly thinner add a little bit of the pasta water at a time and mix
• Add the cooked chicken back to the pan with the pasta, garnish with fresh parsley and additional Parmesan, if desired.
  Fresh parsley