2 cups all-purpose flour
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
1½ cups milk
2 pound chicken tenders
3½ tablespoons olive oil - divided use
1 small onion thinly sliced
4 cloves clove garlic minced
1 green bell pepper thinly sliced
1 red bell pepper sliced thinly sliced
1 cup white wine
1½ cup heavy cream
16oz fettuccini cooked al dente according to package
1 cup grated parmesan cheese
Preheat oven to 350° F
On a plate or in a shallow tupperware add in flour, Italian seasoning, salt and pepper. Mix well.
In a shallow dish or tupperware add in milk.
Dip each chicken tender into the flour mixture. Tap off the any excess then dip into milk.
After the milk dip into flour one last time. Tap off any excess the let rest for at least 10 minutes on a wire wrack.
Add 3 tablespoons of olive oil into a pan. When the oil becomes hot add in chicken. Cook for 3-5 minutes on each side until brown and cooked through. Don't over crowed the pan, cook chicken in batches as needed.
Once all the chicken is cooked and removed pan add in the remaining 1½ olive oil into the pan.
Add the onions and garlic and cook until onions are tender. Then add in bell peppers.
Once bell peppers have softened, 2-3 minutes. Add in white wine to deglaze pan. Allow to reduce by a quarter.
After reducing, add in heavy cream and allow to softly simmer for 5-7 minutes until thickened. Season with salt and pepper to taste.
In a casserole dish add in cooked fettuccini. Pour sauce on top and mix well.
Evenly spread the noodles then top with chicken.
Sprinkle parmesan on top then bake in oven for 30 minutes or until top is golden brown and bubbly.
