In a medium sized sauce pan add butter, minced onion, minced garlic and sauté over medium heat for 1-2 minutes. Don't let the garlic burn!

Add in chicken broth, Italian seasoning, salt, pepper, red pepper flakes and the fried parsley. Simmer for 15 minutes on low-med heat.

After 15 minutes of simmering is finished, add heavy cream and simmer on low, without boiling for 10 minutes.

In a separate pot, boil the angel hair pasta according to the box directions.

To prepare your chicken tenders, sprinkle with salt and pepper and dip in flour. Fry in skillet over medium heat with a couple tablespoons of Olive oil 3-4 minutes on each side until golden brown and cooked all the way through. Set aside.

Take red onions and bell peppers and cut into julienne strips, making sure to remove all seeds and the white membrane on the inside.

In the same skillet the chicken was cooked in, add another tablespoon or so of Olive oil and sauté the red onions and bell peppers. I cook them on high until they are soft and caramelized.

Drain pasta if not already. Add all the onions and bell peppers to the pasta, and pour your creamy garlic sauce over the pasta, onions, and bell peppers. Mix well together.

Dish up your pasta, adding the chicken on top. I recommend to garnish with fresh Parmesan cheese.

* I recommend you julienne your red onions and bell peppers before you start!