Chicken & Peppers With Pasta
Pasta with chicken and peppers gets its delicious, savory flavor from the fresh taste of tarragon.
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)
Dietary Fiber: 0g
Recipe #6440C©1995Land O'Lakes, Inc.