Step 1: Cook the angel hair pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water and drain.
Step 2: In a shallow bowl, combine flour, salt, and pepper. Dredge chicken tenders in the mixture, shaking off excess.
Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden and cooked through. Remove and set aside.
Step 4: Add remaining olive oil to the skillet. Sauté bell peppers and onions for 4-5 minutes until tender-crisp.
Step 5: Stir in garlic and cook for 1 minute. Add white wine to deglaze the pan.
Step 6: Stir in chicken broth and lemon juice. Simmer for 3 minutes. Lower heat and whisk in butter one tablespoon at a time until silky.
Step 7: Toss the cooked pasta and chicken back into the skillet. Garnish with parsley and serve immediately.