Ingredients
Pasta
- ½ pound thin spaghetti noodles
Chicken Coating
- ⅔ cup all-purpose flour
- 2 teaspoons salt (divided)
- ¾ teaspoon Italian seasoning blend
- ½ teaspoon black pepper
Chicken & Cooking Fat
- 1 to 1½ pounds boneless skinless chicken breasts, cut into 1½-inch wide x 4-inch long strips
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
Vegetables
- 1 small red pepper, cut into thin strips
- 1 small yellow pepper, cut into thin strips
- 1 small green bell pepper, cut into strips
- ½ medium red onion, cut into strips
- 1½ tablespoons grated fresh garlic
Sauce
- ¼ cup dry white wine
- ¼ cup fresh squeezed lemon juice
- 2 cups low-sodium chicken broth
- ¾ cup heavy cream
- 2 tablespoons fresh parsley, chopped (divided)
Instructions
- Cook the pasta: In a large pot of boiling water, cook the thin spaghetti noodles for 9 to 10 minutes or according to package directions. Drain and set aside.
- Prepare the seasoned flour: In a shallow dish, combine the all-purpose flour, 1 teaspoon salt, Italian seasoning, and black pepper. Stir to mix evenly. Remove 2 tablespoons of this seasoned flour and set aside in a small bowl for later use.
- Coat the chicken: Dredge each chicken strip in the seasoned flour mixture until fully coated. Arrange the coated strips on a plate.
- Heat the skillet: Warm olive oil and unsalted butter in a large skillet over medium-high heat until hot (about 350°F). Test by sprinkling a pinch of flour; it should sizzle immediately.
- Pan-fry the chicken (first batch): Add half of the coated chicken strips to the skillet. Fry for 3 to 4 minutes per side until lightly golden and cooked through (no pink inside), with an internal temperature of 165°F.
- Rest the chicken: Remove cooked chicken from skillet and place on a plate to rest. Repeat frying with the second half of the chicken strips.
- Sauté vegetables: Add the sliced red, yellow, and green peppers, red onion, and grated garlic to the hot skillet. Cook for 4 to 5 minutes until vegetables are tender with a light sear.
- Remove vegetables: Transfer cooked peppers and onions to a plate and set aside.
- Make the roux: Reduce skillet heat to medium-low. Add the reserved 2 tablespoons of seasoned flour to the butter and oil remaining in the pan. Whisk continuously until the flour absorbs the fat and forms a smooth base.
- Add liquids for the sauce: Whisk in the white wine and fresh lemon juice, stirring to dissolve any lumps. Pour in the chicken broth, then bring the mixture to a low boil to thicken the sauce.
- Finish the sauce: Stir in the heavy cream and 1 tablespoon of fresh chopped parsley. Let the sauce simmer gently for 2 to 3 minutes to blend flavors and thicken further.
- Toss pasta with sauce: Add the cooked spaghetti to the skillet and toss thoroughly to coat the noodles evenly with the creamy sauce.
- Assemble the dish: Top the pasta with the sautéed peppers, onions, and pan-fried chicken strips.
- Garnish and serve: Sprinkle the remaining tablespoon of fresh parsley over the top as a final garnish before serving.
Notes
- Use fresh garlic for best flavor in the sauce and vegetables.
- Ensure chicken reaches 165°F internally for safe consumption.
- Adjust seasoning in the sauce as needed, particularly salt and pepper.
- Dry white wine adds brightness; substitute with additional broth if preferred.
- This dish pairs well with a light salad or garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
