Chicken Pepper Pasta


  • 3 tablespoons butter
  • ½ medium onion cut in thin wedges
  • ½ medium red pepper cut in strips
  • ½ medium yellow pepper cut in strips
  • ½ teaspoon minced garlic
  • 3 chicken breast fillets cut into 3 x ½-inch strips
  • ½ tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 7 ounces vermicelli
  • ⅜ cup cream or half & half
  • ¼ cup fresh parmesan cheese
  • ½ cup shredded mozzarella cheese


  1. In a 12-inch skillet melt butter. Blend until sizzling. Stir in onion, peppers and garlic. Cook over medium-high heat until pepper are crisply tender, 2-3 minutes. Remove vegetables from skillet with slotted spoon. Set aside, reserving juices in pan.
  2. Add chicken, tarragon, salt and pepper. Continue cooking, stirring occasionally, until chicken is lightly browned and fork-tender.
  3. Prepare pasta as per package directions; drain. Add vegetables, half & half, and cheese to chicken mixture. Reduce heat to medium; continue cooking until cheese is melted. Add pasta; toss gently. Serve immediately. Serves 4-6.