I can already see the comments from my flour bag now 🙃 you neeeeeeed to try this recipe from @littlesunnykitchen recipe is below!! We have been using this for years now!! Recipe: 8 ounces (225 g) angel hair pasta (I used regular spaghetti) 1 ½ pound (650 g) chicken tenderloins ( I used breast) ½ cup (60 g) all-purpose flour ¼ teaspoon Italian seasoning I used the @mccormickspice Italian herb grinder it makes ittttt! 2 teaspoon salt divided ¼ teaspoon ground black pepper 2 tablespoons (30 ml) olive oil 2 tablespoons (28 g) butter 1 medium red onion sliced into half-moons ( I used a whole) ½ medium red bell pepper sliced thinly (I used a whole) ½ medium yellow bell pepper sliced thinly (whole) ½ medium green bell pepper sliced thinly (whole) 4 cloves garlic crushed ½ cup (120 ml) dry white wine ½ cup (120 ml) whipping cream ½ cup (43 g) parmesan cheese grated ¼ teaspoon red chili flakes optional 1 teaspoon chopped fresh parsley chopped Instructions In a medium-sized saucepot, boil water and salt it. Add your pasta, and cook according to the package instructions. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta. Dredge the chicken tenders in flour seasoned with Italian seasoning, 1 teaspoon of salt, and pepper. Heat olive oil in a skillet, and brown the chicken (about 3 minutes on each side) until the chicken is cooked through. Remove the chicken from the skillet, cover and set aside. Melt butter in the skillet, and add the onions and the bell peppers. Cook for a couple of minutes or until the peppers are slightly softened, then add the garlic and cook for a minute. Add the wine, deglaze the pan, and allow it to reduce a little (about 4 minutes). Add reserved pasta water, and whipping cream to the sauce. Once the sauce starts simmering, add the parmesan cheese, 1 teaspoon of salt, chili flakes if desired, and the pasta. Toss to combine, and add the chicken tenders. Garnish with chopped parsley and serve warm. So gooood!! #easydinner #pasta #chickenscampi #Recipe #dinner - @liascenna