Restaurant-Style Chicken Scampi

Place chicken and flour in a large resealable plastic bag; seal bag and shake to coat. Heat 2 teaspoons olive oil in a large skillet over medium heat. Shake excess flour off chicken; cook and stir in hot oil for 4 to 5 minutes each side or until golden brown and cooked through (juices run clear). Remove from skillet and place in a medium bowl; set aside.

Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain reserving 2/3 cup cooking water and return pasta to pot. Set aside pasta and cooking water.

Wipe skillet with paper towel. Heat 1 teaspoon oil in skillet over medium heat. Add green bell pepper red bell pepper yellow bell pepper onion and garlic and cook and stir for 3 minutes. Cover reduce heat to low and cook 3 minutes more or until vegetables are tender.

Stir in Alfredo sauce cover and heat for 1 to 2 minutes. Remove from heat and add to reserved pasta in pot then add reserved cooking water and chicken. Toss to mix pour into serving bowls and sprinkle with fresh chopped parsley.