Chicken Pepper Pasta

1 lb. boneless chicken breast, cut in bite size pieces
6 tsp. butter
1 md. onion, cut in thin wedges
1 md. red pepper, cut in strips
1 md. yellow pepper, cut in strips
1 tsp. minced garlic
1 tsp. tarragon
1/4 tsp. pepper
3/4 tsp. salt
3/4 cup half and half
1/2 pkg. cooked vermicelli pasta
1 cup grated mozzarella cheese
1/2 cup freshly grated parmesan cheese (this can be bought already grated in deli)

Directions:

Saute vegetables in 1/2 of the butter. Remove when tender. Saute chicken, in remaining butter, until done. Return vegetables to pan with chicken. Add half and half, salt, pepper and tarragon. Heat through. Add both cheeses. Stir until melted. Serve immediately over cooked pasta.

User Reviews:

This was a quick and easy recipe that tastes great! My husband is a very picky eater and he devoured it. I substituted ziti pasta for the vermicelli (just personal preference)and it really held the sauce well.

Submitted by Colleen on December 05, 2003

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