Peppers Pasta and Chicken Recipes

Chicken & Peppers With Pasta

Pasta with chicken and peppers gets its delicious, savory flavor from the fresh taste of tarragon.

30 min. prep time
6 servings
14514 Ratings


1 medium onion, cut into thin wedges
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 teaspoon finely chopped fresh garlic
6 (4-ounce) boneless skinless chicken breasts, cut into 3x1/2-inch strips
1 tablespoon finely chopped fresh tarragon leaves*
3/4 teaspoon salt
1/4 teaspoon coarse ground pepper
8 ounces uncooked dried vermicelli (extra thin spaghetti)
4 ounces (1 cup) shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese


Melt Fresh Buttery Taste® Spread in 12-inch skillet 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 strips, tarragon, salt and pepper to juices in pan. Continue cooking, stirring occasionally, until chicken is lightly browned and no longer pink (7 to 9 minutes).

Meanwhile, cook vermicelli according to package directions. Drain.

Add vegetable mixture, mozzarella cheese, Parmesan cheese and half & half to chicken mixture. Reduce heat to medium. Cook until cheese is melted (3 to 5 minutes). Add hot cooked vermicelli; toss gently to coat.

*Substitute 1 teaspoon dried tarragon leaves.

Nutrition Facts (1 serving)

Calories: 510

Fat: 23g

Cholesterol: 95mg

Sodium: 740mg

Carbohydrates: 34g

Dietary Fiber: 0g

Protein: 41g

Recipe #6440C©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

Used Land O Lakes real butter, but used sour cream and milk in place of half and half. Left out the tarragon and used curly noodles instead of vermicelli. The family loved it.
I made this years ago and I am so happy that I can find it to make again everyone will love it
Can't beat this! Not a pepper fan at all, but make it with the peppers and absolutely love it.
We made this recipe for the first time tonight! My kids, who rarely eat anything new, loved it! I added mushrooms in with the veggies and it turned out great!
I love this recipe and have been eating it for YEARS. I'm glad I found it online and didn't have to dig thru my recipe box this time.
This is a great recipe!i have been making it for years.
I made this recipe years ago and am so glad i found it! I am going to make it for my husband this week! Cant wait to taste it once again;)

Very good recipe! Tastes similar to chicken scampi.
I make this recipe all the time in my family. We aren't big pepper fans, so I axe them and stir in steamed broccoli at the end ~ right before the pasta. I use whole wheat wide twisted noodles and cut the chicken into bite size pieces. Doing this really makes the sauce "stick". Definitely a winner all around!
Great recipe! I changed a few items. I used LOL fat free half and half, real butter, dried tarragon and bow tie pasta.
I LOVE THIS RECIPE!! I do change a few things though:
I just use dried tarragon in a jar ( but for me this is a must in some form w/o tarragon its not the same great taste..but its still good)
I also use Angel Hair pasta. Holds better and you get more flavor!!
This is my absolutly favorite recipe. Very easy to make Yummy and not to bad on calories. A+++ The recipe has been in my family for years!!
This is one of my family's favorites and it's special enough to serve for guests. The only thing I change is the Buttery Spread, I only use real butter.
I LOVE this recipe. I actually make it without the tarragon finicky eatersand it still tastes great!
Great recipe with a wonderful flavor! It is kind of a light alfredo. The whole family enjoyed this one and it is simple enough to make for an everyday meal. I think it would impress for company as well.
This was very easy to make and taste was very good. Did not use tarragon b/c my grocer was out. Plan to use it next time.

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