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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Red, yellow, and orange bell peppers add color to this creamy chicken pasta dish. Ingredients:
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 |
Directions:
1. 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.
2. Add chicken, tarragon, salt and pepper to skillet. Continue cooking, stirring occasionally, 7 to 9 minutes or until chicken is golden and tender.
3. 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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