In a large pot, bring the water to a boil. Add the pasta and cook to al dente. Drain and set aside.
In a medium sized skillet add 1 tablespoon olive oil, peppers and red onion. Saute for 3-4 minutes or until tender. Remove and set aside on a plate.
Add one tablespoon butter to the skillet. Dredge your chicken tenders in flour and then season with Italian seasoning and salt and pepper. Add the tenders to the skillet and cook until golden brown on each side for 5-7 minutes. Remove and set aside on a plate.
Add remaining butter and garlic. Cook garlic for about 1 minute and then add the white wine. Let it simmer and reduce. Add in lemon juice and parsley.
Add the pasta, peppers, and chicken to the sauce. Toss until coated and serve with grated parmesan.