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Chicken & Peppers with Pasta
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6 tablespoons Land O Lakes® Fresh Buttery Taste® Spread

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

8 ounces uncooked dried vermicelli (extra thin spaghetti)

1/4 teaspoon coarse ground pepper

4 ounces (1 cup ) shredded mozzarella cheese

1/2 cup freshly grated Parmesan cheese

3/4 cup Land O Lakes® Half & Half

How to make

  1. STEP 1

    Melt Fresh Buttery Taste® Spread in 12-inch skillet until sizzling; stir in onion, peppers and garlic. Cook over medium-high heat, 2-3 minutes, until peppers are crisply tender. Remove vegetables from skillet with slotted spoon; set aside, reserving juices in pan.

  2. STEP 2

    Add chicken strips, tarragon, salt and pepper to juices in pan. Continue cooking, stirring occasionally, 7-9 minutes, until chicken is lightly browned and no longer pink.

  3. STEP 3

    Cook vermicelli according to package directions. Drain.

  4. STEP 4

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

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