Chicken-Pepper Pasta

This recipe came from a cookbook from Gooseberry Patch.

Chicken-Pepper Pasta
Chicken-Pepper Pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    tbs. margarine

  • 1

    onion, chopped

  • 1

    red pepper, chopped

  • 1

    yellow pepper, chopped

  • 1

    tsp garlic, minced

  • 3

    lbs. boneless, skinless chicken breasts, cut into strips

  • 1

    Tbs. fresh tarragon, minced

  • 3/4

    tsp salt

  • 1/4

    tsp. pepper

  • 3/4

    cup half-and-half

  • 1

    cup shredded mozzarella cheese

  • 1/2

    cup shredded mozzarella cheese

  • 7-oz. pkg. vermicelli, cooked

Directions

In a skillet, melt margarine until sizzling; stir in onion, peppers and garlic. Cook over medium-high heat until peppers are crisp-tender, 2 to 3 minutes. Remove vegetables from skillet with a slotted spoon and set aside. Add chicken, tarragon, salt and pepper to skillet. Continue cooking, stirring occasionally, until chicken is golden and tender, 7 to 9 minutes. Add vegetables, half-and-half and cheeses to chicken mixture. Reduce heat to medium; continue heating until cheese has melted, 3 to 5 minutes. Add vermicelli; toss gently to coat. Serve immediately. Serves 4 to 6.

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