Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into thin strips
  • 0.5 cup all-purpose flour
  • 1 tsp garlic powder
  • 0.5 tsp paprika
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter, divided
  • 1 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 3 cloves garlic, minced
  • 1 cup red and green bell peppers, thinly sliced
  • 0.5 cup red onion, sliced into half-moons
  • 1 lb angel hair pasta
  • 1 tbsp lemon juice, freshly squeezed
  • 0.25 cup fresh parsley, chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the angel hair pasta for exactly 2 minutes until just al dente. Reserve 1/2 cup of the starchy pasta water before draining.
  2. While the water heats, combine the flour, garlic powder, paprika, salt, and pepper in a shallow bowl. Dredge the chicken strips in the mixture, shaking off any excess.
  3. In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium-high heat. Add the chicken strips in a single layer and sear for 3-4 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside.
  4. In the same skillet, add the sliced bell peppers and red onions. Sauté for 2-3 minutes until slightly softened. Add the minced garlic and cook for an additional 60 seconds until fragrant.
  5. Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom. Let the liquid simmer for 3-5 minutes and reduce by half.
  6. Stir in the lemon juice. Add the chicken back to the pan, then toss in the cooked pasta and 0.25 cup fresh parsley. Toss everything together vigorously until the sauce looks glossy and clings to the pasta.
  7. Reduce heat to low. Whisk in the remaining 2 tablespoons of cold butter and the reserved pasta water to create a creamy emulsion.