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Chicken-Pepper Pasta


This recipe came from a cookbook from Gooseberry Patch.

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  • 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



Step 1

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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