Chicken Pepper Pasta

By Judycakes

Ingredients

• 5 tablespoons LAND 0 LAKES Country Morning- Blend
• 1 medium onion. cut-in thin wedges
• 1 medium red bell pepper: cut in strips
• 1 medium yellow bell pepper: cut in strips
• 1 teaspoon minced garlic
• 3 (about 1 pound) skinless, boneless chicken breast halves. cut into 3 x 1/2 inch strips
• 1 tablespoon finely chopped fresh tarragon
• 3/4 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 1 (7-ounce) or half of a (1-pound) package Creamette Vermicelli. uncooked
• 3/4 cup half-and-half
• 1 cup shredded mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon dried tarragon leaves canbe substituted .

Preparation

Step 1

In a 12 inch skillet, melt Country Morning-Blend 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, tarragon, salt and pepper. Continue cooking, stirring occasionally. until chicken is lightly browned and fork tender (7 to 9 minutes). Prepare Creamettee Vermicelli according to package diretions: drain. Add vegetables, half-and-half, mozzarella 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. Refrigerate leftovers.