Chicken-Pepper Pasta

This is an excellent recipe that I found in one of my Gooseberry Patch cookbooks titled "Quick & Easy Family Favorites". Recipe is credited to Pamela Chorney. It's delicious!

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 6  tablespoons butter or 6  tablespoons margarine
• 1  onion, chopped
• 1  red pepper, chopped
• 1  yellow pepper, chopped
• 1  orange bell pepper, chopped
• 1  teaspoon garlic, minced
• 3  lbs boneless skinless chicken breasts, cut into strips
• 1  tablespoon fresh tarragon, minced
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 3⁄4 cup half-and-half cream
• 1  cup  shredded mozzarella cheese
• 1⁄2 cup  grated parmesan cheese (I used freshly grated)
• 7  ounces  vermicelli, cooked

Directions

1. Melt butter in a skillet until sizzling; stir in onion, peppers and garlic. Cook over medium high heat 2 to 3 minutes or until peppers are crisp-tender. Remove vegetables from skillet with slotted spoon and set aside.
2. Add chicken, tarragon, salt and pepper to skillet. Continue cooking, stirring occasionally, 7 to 9 minutes or until chicken is golden and tender. Add vegetables, half & half, and cheeses to chicken mixture. Reduce heat to medium; continue cooking 3 to 5 minutes or until cheese is melted. add vermicelli, toss gently to coat. Serve immediately. Serves 4 to 6.