Chicken & Peppers With Pasta
- Ready In:
- 42mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 6 tablespoons butter
- 1 medium onion, cut into thin wedges
- 1 medium red bell pepper, cut into strips
- 1 medium yellow bell pepper, cut into strips
- 1 teaspoon finely chopped fresh garlic
- 6 boneless skinless chicken breasts, cut into 3x1/2-inch strips
- 1 tablespoon finely chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh coarse ground black pepper
- 8 ounces uncooked dried vermicelli
- 1 cup mozzarella cheese, shredded
- 1⁄2 cup freshly grated parmesan cheese
- 3⁄4 cup half-and-half cream
directions
- Melt Fresh Buttery Taste® Spread in 12-inch skillet until sizzling; stir in onion, peppers and garlic. Cook over medium-high heat until peppers are crisply tender (2 to 3 minutes). Remove vegetables from skillet with slotted spoon; set aside, reserving juices in pan.
- Add chicken strips, tarragon, salt and pepper to juices in pan. Continue cooking, stirring occasionally, until chicken is lightly browned and no longer pink (7 to 9 minutes).
- Meanwhile, cook vermicelli according to package directions. Drain.
- Add vegetable mixture, Mozzarella cheese, Parmesan cheese and half & half to chicken mixture. Reduce heat to medium. Cook until cheese is melted (3 to 5 minutes). Add hot cooked vermicelli; toss gently to coat.
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RECIPE SUBMITTED BY
I live with my wonderful husband and baby boy in Maryland. I am a licensed practical nurse, but I am currently staying home with my son. I enjoy cooking, hiking, and spending time with family and friends :)
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