Chicken Scampi

Melt 1 tablespoon butter in a small saucepan. Add 2 tablespoons flour and cook for 2 minutes on medium heat. Stirring constantly, slowly add hot milk. Set aside.

In another saucepan, heat remaining 3 tablespoons butter over low heat. Add garlic, Italian seasoning, red pepper flakes and black pepper. Cook for 2 minutes on low. Add the wine and chicken broth, stir until combined. Cook for 20 to 30 minutes; set aside.

Meanwhile, slice the chicken breasts into strips. Place strips in a small bowl of flour with salt and pepper, and coat each piece thoroughly. In a large skillet, saute chicken breasts in olive oil until almost done. Add the sliced bell peppers and onion. Saute until chicken is done and veggies are crisp-tender.

Combine the white sauce and scampi sauce and stir until well combined. Pour sauce over the chicken/veggie mixture and heat through. Serve over angel hair pasta.