Cook pasta according to directions on package for al dente, set aside but keep warm.

In reseaable plastic bag, or a on a paper plate, combine the flour and 1 1/2 teaspoon of the creole seasoning and the 1/4 teaspoon pepper.

Place chicken tenders in the plastic bag and coat with flour mixture. If using a paper plate, dredge the chicken in the flour mixture. With either method, gently shake off excess flour and place on a plate until ready to cook.

Heat 1 tablesppon of the olive oil in large skillet over medium-high heat.

In batches (do not crowd the chicken in the skillet) place chicken in skillet and cook over medium high heat for about 4 minutes. Turn chicken over and cook for 3-4 more minutes. Remove to a plate. Cover with a foil tent to keep warm. You may need to add an additional 1 tablspoon of olive oil between batches of cooking the chicken.

After the chicken is cooked and removed from the skillet, add peppers and onions. Season them with the remaining 1 1/2 teaspoons of creole seasoning and with salt and pepper (to taste). Saute the vegetables for about 5 minutes.

Add garlic and saute for a about 2 more minutes. Don't let the garlic burn. The vegetables will still be crisp, this is what you want.

Add cream, milk, and parmesan and bring to a simmer. Once the sauce has thickened, add back the chicken and let simmer for 5 minutes. Check after a couple to make sure the vegetables are still firm and crisp.

Add the pasta to the chicken and sauce, tossing to coat well.

Top with fresh basil ribbons and serve.