Chicken Pepper Pasta - cooking recipe

Ingredients

6 Tbsp. margarine
1 onion, cut into thin wedges
1 each red and yellow pepper, cut into strips
1 tsp. minced garlic
1 lb. boneless chicken breasts, cut in strips
1 Tbsp. chopped tarragon
3/4 tsp. salt
1/4 tsp. cracked black pepper
1/2 lb. vermicelli
3/4 c. half and half
1 c. Mozzarella cheese
1/2 c. Parmesan cheese

Preparation

In skillet, melt margarine.
Blend until sizzling.
Stir in onion, peppers and garlic.
Cook over medium-high heat until peppers are crispy tender.
Remove veggies; set aside.
Reserve juices in pan.
Add chicken, tarragon, salt and pepper.
Continue cooking, stirring occasionally, until chicken is lightly browned and fork-tender.
Prepare vermicelli, drain and add vegetables, half and half, Mozzarella and Parmesan cheese to chicken mixture. Reduce heat and cook until cheeses are melted.
Add vermicelli; toss gently to coat.
Serve immediately.
Serves 4 to 6.