Serves: 6
Start to Finish: 40 minutes

9	ounces pasta of choice
¾	cup all-purpose flour
½	teaspoon salt
¼	teaspoon ground black pepper
½	cup whole milk
1½	pound chicken breasts, sliced into thin cutlets
2	tablespoons olive oil, separated
1	green bell pepper, thinly sliced
1	yellow bell pepper, thinly sliced
1	red bell pepper, thinly sliced
4	cloves garlic, minced
¾	cup white wine
¾	cup half and half
½	teaspoon Italian seasoning
½	cup shredded parmesan cheese

1.  Cook pasta according to package directions.
2.  Combine flour, salt and pepper in a shallow dish.  Place milk in another shallow dish.  Dredge chicken in flour, then milk, then again in flour.
3.  Heat 1 tablespoon oil in skillet over medium heat.  Add chicken and cook 4 minutes.  Flip and cook 3-4 minutes more, until cooked through.  Remove to a plate and set aside. 
4.  Heat remaining 1 tablespoon oil in skillet.  Add peppers and cook 5 minutes.  Stir in garlic. Continue cooking until peppers are softened and slightly browned, about 2 minutes. 
5.  Stir wine and Italian seasoning into pepper mixture in skillet, scraping the bottom of the pan.  Stir in half and half and Parmesan cheese.  Bring to simmer.  Add chicken and cook 5 minutes.
6. Serve chicken and peppers over pasta.

Per Serving:  527 cal., 15 g fat (6 g sat. fat), 84 mg chol., 548 mg sodium, 115 mg pot., 49 g carb., 6 g sugar, 3 g fiber, 37 g pro.