Chicken Pepper Pasta
Chicken Pepper Pasta is an impressive dinner. Made with 3 (about 1 lb.) skinless boneless chicken breast halves, cut into 3 x 1/2-inch strips, 6 tbsp. margarine, 1 medium onion, 1 medium red pepper, cut into strips and 1 medium yellow pepper, cut into strips, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
In 12-inch skillet melt margarine.
Stir in onion, peppers and garlic.
Cook over medium-high heat until peppers are crispy-tender (2 to 3 minutes).
Remove vegetables from skillet with slotted spoon and set aside.
Reserve 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 vermicelli as directed, drain.
Add vegetables, half and half, Mozzarella and Parmesan cheeses.
Reduce heat, cook until cheese melts (3 to 5 minutes).
Add vermicelli.
Toss gently to coat.
Serves 4 to 6.
π· Perfect Pairings
Complete your meal with these
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