Red, yellow, and orange bell peppers add color to this creamy chicken pasta dish.
6 tablespoons butter or margerine
1 onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 teaspoon garlic, minced
3 pounds boneless, skinless chicken breasts, cut into strips
1 tablespoon fresh tarragon, minced
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup half-and-half
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 (7-oz.) pkg. vermicelli, cooked
How to Make It
Melt butter in a skillet until sizzling; stir in onion, peppers and garlic. Cook over medium-high heat 2 to 3 minutes or until peppers are crisp-tender. Remove vegetables from skillet with a slotted spoon and set aside.
Add chicken, tarragon, salt and pepper to skillet. Continue cooking, stirring occasionally, 7 to 9 minutes or until chicken is golden and tender.
Add vegetables, half-and-half and cheeses to chicken mixture. Reduce heat to medium; continue cooking 3 to 5 minutes or until cheese is melted. Add vermicelli; toss gently to coat. Serve immediately.