This recipe came from a cookbook from Gooseberry Patch.
- 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
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.