• Bring a large pot of salted water to a boil.
• Place one tablespoon of olive oil in a pan over medium high heat. Add the peppers and onions and cook for 3-5 minutes or until softened. Stir in the garlic and cook for 30 seconds. Season the vegetables with salt and pepper.
• Remove the vegetables from the pan; place on a plate and cover to keep warm. Wipe out the pan with a paper towel.
• Place the flour on a plate and season generously with salt and pepper. Coat the both sides of the chicken tenders in the flour; shake to remove excess flour.
• Heat the remaining tablespoon of olive oil over medium high heat. Add the chicken tenders and cook for 4-5 minutes on each side or until golden brown and cooked through. Transfer to the plate with the vegetables.
• Cook the pasta according to package directions. While the pasta is boiling, make the sauce.

For the sauce

• Wipe out the pan, and melt the butter over medium heat. Add the flour and whisk to combine. Add the white wine and whisk to combine.
• Bring the heat to a simmer and cook for 2-3 minutes. Stir in the chicken broth and cream and cook for an additional 3-4 minutes or until sauce has just thickened. Remove the pan from the heat.
• Stir the lemon juice and parmesan cheese into the sauce. Add salt and pepper to taste. Drain the pasta and return to pot.
• Place the sauce and pepper mixture into the pot with the pasta; toss to coat evenly. Arrange the chicken on top and sprinkle with parsley. Serve immediately.