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Oxmoor House Photo by: Oxmoor House

Chicken-Pepper Pasta

Red, yellow, and orange bell peppers add color to this creamy chicken pasta dish.

Gooseberry Patch DECEMBER 2009

  • Yield: Serves 4 to 6


  • 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


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.


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Chicken-Pepper Pasta recipe