Chicken Pepper Pasta
Source of Recipe
What's Cooking Magazine
List of Ingredients
6 Tbsp butter
1 medium onion
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 tsp minced garlic
3 skinless, boneless chicken breasts, cut into 3 x 1/2 inch strips
1 tsp dried tarragon leaves
3/4 tsp salt
1/4 tsp black pepper
1 (7 oz) or 1/2 of a (1 lb.) pkg. vermicelli, uncooked
3/4 c. half-and-half
1 c. shredded mozarella cheese
Recipe
In skillet, melt butter until sizzling. Stir in onion, peppers and garlic. Cook over medium high heat until peppers are crispy tender, 2 to 3 minutes. Remove vegetables from skillet with slotted spoon; set aside, reserving juices in pan. Add chicken, terrafon, salt and pepper. Continue cooking, stirring occasionally, until chicken is lightly browned and fork tender, 7 to 9 minutes. Prepare vermicelli according to package directions; drain. Add vegetables, half-and-half, mozarella and parmesan cheese to chicken mixture. Reduce heat to medium; continue cooking until cheese is melted, 3 to 5 minutes. Add vermicelli, toss gently to coat. Serve immediately. Refridgerate leftovers. Server 4 to 6
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