1- Boil salted water in a medium saucepot and cook the 8 ounces of angel hair pasta according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.

2- Dredge the 1 ½ pounds of chicken tenderloins in a mixture of ½ cup all-purpose flour seasoned with ¼ teaspoon Italian seasoning, 1 teaspoon of the salt, and ¼ teaspoon ground black pepper.

3- Heat 2 tablespoons olive oil in a skillet and brown the chicken for about 3 minutes on each side until cooked through. Remove the chicken, cover, and set aside.

4- Melt 2 tablespoons butter in the same skillet, add 1 medium red onion sliced into half-moons and the sliced bell peppers (½ medium red, ½ medium yellow, and ½ medium green), and cook until the peppers are slightly softened but still firm. Add 4 cloves crushed garlic and cook for one minute.

5- Add ½ cup dry white wine to the skillet, deglaze, and allow it to reduce for about 4 minutes.

6- Stir in the reserved 1 cup of pasta water and ½ cup whipping cream; once the sauce simmers, add ½ cup grated parmesan cheese, the remaining 1 teaspoon salt, ¼ teaspoon red chili flakes (if using), and the cooked pasta.

7- Toss everything to combine, add back the chicken tenders, garnish with 1 teaspoon chopped fresh parsley, and serve warm.