Make this white sauce first –
You’ll want to make this first, as it will be used as one of your ingredients later.
- Heat 1 tbsp. butter in a non-stick skillet over medium heat; melt completely.
- Add 2 tbsp. flour. Cook 2 minutes on medium. Stir constantly.
- Slowly add 3/4 cup 2% or whole milk, stirring constantly, until a “gravy-like” consistency has been achieved.
- Heat until just before boiling, stirring. Remove from heat and set aside.
- 1 cup (2 sticks) butter
- 2 tbsp. fresh, crushed garlic
- 2 tbsp. chicken stock
- 3/4 cup dry white wine (chablis or riesling are best)
- 1 cup water
- 1/4 cup white sauce (see recipe above)
- 1 tsp. crushed red pepper
- 2 tbsp. Italian seasoning
- Black pepper, to taste
- 1/2 pkg. angel hair pasta, cooked and drained
- 2 large, boneless & skinless chicken breasts, sliced into desired size tenderloins.
- 1 thinly sliced green bell pepper
- 1 thinly sliced yellow bell pepper
- 1 thinly sliced red bell pepper
- 1/2 red onion (more, if desired), thinly sliced
- Extra virgin olive oil, as needed
- 10 whole garlic cloves (mmmmmmmm!)
- In medium saucepan, melt butter over low heat.
- Add garlic, Italian seasoning, and crushed red pepper. Saute for 2 minutes.
- Add wine, water, and chicken stock. Stir until well combined and simmer for 30 minutes, stirring occasionally.
- Add white sauce and stir until slightly thickened, about 3-5 minutes.
- When oil is warm, add garlic cloves and cover with lid.
- Braise garlic for 15-18 minutes on low heat. Garlic should turn out soft and golden.
- Drizzle olive oil into the bottom of a large saute pan over medium heat.
- When oil is hot, add chicken tenderloins, turning when 1/4 of the way cooked.
- When chicken is about half-way cooked, add bell peppers and onions. Saute for 2-3 minutes.
- Add angel hair pasta, sauce, and garlic cloves. Saute until sauce is heated through and chicken is completely cooked, about 3 minutes.
- Enjoy! wp_campaign_3]