Instructions: White Sauce Base: Heat butter in nonstick skillet. After its melted, add flour. Remove from heat and stir until smooth. Slowly add milk, stirring constantly, to get rid of lumps. Set this aside. You will have more white sauce than you actually need.

Scampi Sauce: Heat butter over a slow heat. Add the garlic, Italian seasoning and crushed red pepper. Cook for about 2 minutes on low heat. Add the wine, water and chicken base. Stir until combined. Add the white sauce. Mix and stir until slightly thickened.

Putting It Together: Put the cloves of garlic in a small, nonstick skillet with some oil. Braise them for about 20 minutes on low heat. (Just put a lid on the skillet and let them cook. They should be golden and soft when they are done.)

In a large nonstick skillet, saute the peppers and onions for a few minutes. Saute chicken tenderloins. (However many you feel like cooking or eating!) Add the angel hair pasta and pour some sauce over it. Saute until everything is mixed together and sauce is reheated. Add garlic and serve.

This recipe yields 4 servings.

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