Restaurant-Style Chicken Scampi

Ingredients

• 1.5 cups four cheese alfredo sauce 
• 1 pound chicken tenderloins raw
• 0.3 cup flour all-purpose
• 0.5 cup parsley fresh chopped
• 2 tablespoons garlic chopped
• 1  bell pepper green cut into 1/2 inch wide strips
• 1 teaspoon olive oil 
• 1  onion chopped
• 1  bell pepper red cut into 1/2 inch wide strips
• 16 ounce pasta like spaghetti 
• 1  bell peppers yellow cut into 1/2 inch wide strips

Equipment

• bowl
• frying pan
• paper towels
• pot
• ziploc bags

Directions

1. Place chicken and flour in a large resealable plastic bag; seal bag and shake to coat.
2. Heat 2 teaspoons olive oil in a large skillet over medium heat. Shake excess flour off chicken; cook and stir in hot oil for 4 to 5 minutes each side, or until golden brown and cooked through (juices run clear).
3. Remove from skillet and place in a medium bowl; set aside.
4. Bring a large pot of lightly salted water to a boil.
5. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, reserving 2/3 cup cooking water, and return pasta to pot. Set aside pasta and cooking water.
6. Wipe skillet with paper towel.
7. Heat 1 teaspoon oil in skillet over medium heat.
8. Add green bell pepper, red bell pepper, yellow bell pepper, onion, and garlic and cook and stir for 3 minutes. Cover, reduce heat to low and cook 3 minutes more or until vegetables are tender.
9. Stir in Alfredo sauce, cover and heat for 1 to 2 minutes.
10. Remove from heat and add to reserved pasta in pot, then add reserved cooking water and chicken. Toss to mix, pour into serving bowls and sprinkle with fresh chopped parsley.