Chicken Pepper Pasta - cooking recipe

Ingredients

6 Tbsp. butter
1 medium onion in thin wedges
1 medium red pepper in strips
1 medium yellow pepper in strips
1 tsp. minced garlic
3 (1 lb.) skinless, boneless chicken breasts, cut into 3 x 1/2-inch strips
1 Tbsp. tarragon
3/4 tsp. salt
1/4 tsp. cracked black pepper
8 oz. vermicelli (uncooked)
3/4 c. half and half
1 c. Mozzarella cheese, shredded
1/2 c. freshly grated Parmesan cheese

Preparation

In 12-inch skillet, melt butter.
Stir in onion, peppers and garlic.
Cook over medium high heat until peppers are crisply tender, 2 to 3 minutes.
Remove from skillet with slotted spoon; set aside, reserving juices in pan.
Add chicken, tarragon, salt and pepper.
Continue cooking, stirring occasionally, until chicken is lightly browned, 7 to 9 minutes.
Prepare vermicelli per package instructions; drain.
Add vegetables, half and half and cheeses to chicken mixture; reduce heat to medium and cook until cheese has melted, 3 to 5 minutes.
Add vermicelli; toss gently to coat.
Serve immediately.
Refrigerate leftovers. Serves 4 to 6.