Place flour, salt, and pepper into a shallow dish and mix well with a fork. Place milk in a shallow dish. Dredge the chicken first in flour, then dip into milk, and then dredge again in the flour.
Place breaded chicken on a rack and allow to rest 10 minutes before cooking. While the chicken is resting, cut peppers, onions, and garlic. Saute the peppers, onions, and garlic in a large heavy-bottomed skillet over medium heat with 2 tablespoons of olive oil. Season the peppers, onions, and garlic with a light sprinkling of salt. Saute until peppers begin to brown. Remove from skillet.
Place the remaining 2 tablespoons of olive oil in a hot skillet. Place the chicken in skillet. Cook for 5 to 7 minutes on each side until the chicken has browned on both sides. Remove chicken from pan. Deglaze the pan by adding white wine to the pan and add Italian seasoning blend. Use a spoon to scrape the browned bits off the bottom of the pan. Add heavy cream and mix well. Return cooked vegetables to the pan and stir. Add cooked pasta to the skillet. Plate the pasta and sauce, placing a few pieces of cooked chicken with each plate.
If you do not drink wine, you may substitute it with low sodium chicken broth.
When choosing wine for this recipe, I would choose an inexpensive Chardonnay or another dry white wine. Pick something that is drinkable.
Another substitute idea would be to use dry sherry when a recipe calls for white wine. You don't have to worry about sherry going bad, in a couple of days. This stays good for a couple of months.
You can make this a meatless dish by leaving out the chicken and replacing with some mushrooms instead. Either way, this is going to be delicious.