Print Recipe
Pin Recipe
[btn-google-source]
Servings: 6
Calories: 720kcal
Ingredients
- 16 ounces Angel hair pasta
- 8-10 chicken tenderloins
- Salt and pepper
- 1 cup flour
- ¼ cup Parmesan cheese shredded
- 2 tablespoons Italian seasoning
- 1 teaspoon Paprika powder
- ¼ cup oil
- 2 tablespoons olive oil
- ½ red onion thinly sliced
- ½ red bell pepper thinly sliced
- ½ yellow bell pepper thinly sliced
- ½ green bell pepper thinly sliced
- 2 garlic cloves
- 1 ½ cup chicken broth
- 1 cup dry white wine
- ½ cup heavy cream
- Fresh herbs to serve
- Parmesan cheese to serve
- 1 tablespoon olive oil to serve
Instructions
- Cook the pasta according to package instructions.16 ounces Angel hair pasta
- Pat dry the chicken tenderloins with paper towels and season them with salt and pepper.8-10 chicken tenderloins, Salt and pepper
- In a bowl, mix flour, Parmesan cheese, Italian seasoning, and paprika. Press the chicken in the flour mixture until lightly covered.1 cup flour, ¼ cup Parmesan cheese, 2 tablespoons Italian seasoning, 1 teaspoon Paprika powder
- Heat the oil to 180ºC (350°F) in a pan and fry the chicken until golden brown on both sides. Transfer to kitchen paper to remove excess grease.¼ cup oil
- In another skillet, heat the olive oil to medium and add the peppers and onions. Cook, tossing frequently, for 5-7 minutes, or until the veggies are tender. Add the garlic and cook for a couple minutes, just until fragrant.2 tablespoons olive oil, ½ red onion, ½ red bell pepper, ½ yellow bell pepper, ½ green bell pepper, 2 garlic cloves
- Add the wine and cook for a couple of minutes, until all the alcohol evaporates. Lastly, add the chicken broth and cook for 5 more minutes.1 cup dry white wine, 1 ½ cup chicken broth
- Turn off the heat, add the heavy cream and mix well. Drain and add the pasta and toss to combine.½ cup heavy cream
- Serve the pasta topped with chicken tenderloins, fresh herbs, parmesan cheese, and olive oil.Fresh herbs, 1 tablespoon olive oil, Parmesan cheese
Notes
- Pasta Water: Save a cup of pasta water before you drain it. The starchy water is great for adjusting the sauce’s consistency if it gets too thick.
- Other Pasta: If you don't have angel hair pasta, spaghetti or fettuccine are great substitutes.
- Perfect Chicken: Don’t overcrowd the pan when frying the chicken; it ensures they get that perfect golden crust.
- Wine: A good dry white wine like Sauvignon Blanc or Pinot Grigio not only flavors the dish but also adds a nice aroma. No wine? No problem—just use a bit more chicken broth with a squeeze of fresh lemon juice or vinegar.
- Vegetables: Feel free to swap out or add other vegetables. Mushrooms, spinach, or asparagus are great additions.
- Herbs: Using fresh herbs like parsley or basil at the end of cooking will enhance the flavors and add a pop of color.
- Cheese: Freshly grated Parmesan melts better and tastes superior to pre-shredded options.
Storage and Reheating Instructions
- Cool and Airtight: Let the pasta cool to room temperature before you pack it away, and use airtight containers to store leftovers in the fridge.
- Refrigerate: Store the leftovers in the refrigerator. For the best flavor and texture, eat your leftovers within 3-4 days.
- Reheat: When you’re ready to eat, reheat the pasta gently on the stove or in the microwave. Add a splash of water or extra olive oil to keep it from drying out.
- Freeze: You can freeze the chicken and sauce. However, it's best to cook fresh pasta when you're ready to serve, as pasta can become mushy after freezing and reheating.
Nutrition
Calories: 720kcal | Carbohydrates: 79g | Protein: 30g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.05g | Cholesterol: 68mg | Sodium: 176mg | Potassium: 645mg | Fiber: 4g | Sugar: 4g | Vitamin A: 904IU | Vitamin C: 41mg | Calcium: 125mg | Iron: 3mg
Tried this recipe?Let us know how it was!