White Sauce Base:
Prepare a Roux: Heat 1 tablespoon butter in nonstick skillet. After it's melted, add 2 tablespoon flour and cook for 2 minutes on med heat. slowly add milk and stir constantly to get rid of lumps. when you have added enough milk, you should have like a white gravy consistency. set this aside.

Scampi Sauce:
2 sticks butter
2 tablespoons crushed REAL garlic
2 tablespoons chicken stock
3/4 cup chablis or any white wine
1 cup water
1/4 cup white sauce or ROUX (above)
1 teaspoon crushed red pepper
2 tablespoons Italian seasoning
black pepper to taste

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.

The rest of it...
1/2 package of angel hair, cooked
thinly sliced bell peppers (red, green & yellow)
thinly sliced red onions
about 10 whole garlic cloves

Put the garlic cloves in a small nonstick skillet with some oil and saute with chicken tenderloins until golden brown.

Add the peppers and onions and saute for a few minutes until tender. Add the angel hair and pour the sauce over.

Saute until everything is mixed together and sauce is reheated.