In a shallow bowl, combine the flour, salt, and black pepper. Pour the milk into another bowl.

Dredge each chicken tenderloin into the flour, then dip into the milk, then dredge back into the flour mixture.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the coated chicken tenderloins and cook for about 5-6 minutes per side until golden brown and cooked though. Remove the chicken from the skillet and set aside.

In the same skillet, add the white wine and deglaze the pan. Add the remaining 2 tablespoons of olive oil. Add the sliced bell peppers, red onion, and minced garlic. Saute for about 5 minutes until the vegetables are tender, remove from the pan.

Reduce the heat to medium-low and pour in the heavy cream and Italian seasoning. Bring to a simmer and add the vegetables and cooked pasta into the cream. How to simmer and reduce slightly, about 5 minutes.

Serve the chicken over the angel hair pasta in the sauce, garnish with fresh parsley and enjoy!