Chicken Pepper Pasta - cooking recipe

Ingredients

6 Tbsp. butter or margarine
1 medium onion, cut in thin wedges
1 medium red bell pepper, cut in strips
1 medium yellow bell pepper, cut into strips
1 lb. skinless, boneless chicken breasts, cut into strips
1 tsp. minced garlic
1 Tbsp. tarragon
3/4 tsp. salt
1/4 tsp. black pepper
1 (7 oz.) pkg. vermicelli
3/4 c. half and half
1 c. shredded Mozzarella cheese
1/2 c. grated Parmesan cheese

Preparation

In a 12-inch skillet, melt butter until sizzling.
Stir in onion, peppers and garlic.
Cook over medium-high heat until peppers are crisply tender (2 to 3 minutes).
Remove vegetables with slotted spoon; set aside, reserving juices in pan.
Add chicken, tarragon, salt and pepper.
Continue cooking, stirring occasionally, until chicken is lightly browned and fork-tender (7 to 9 minutes).