Chicken Pepper Pasta

So delicious and pretty quick to throw together.

One of the reasons I love cooking is that it never ceases to amaze me just how a few ingredients and a few spice combinations can produce such a delicious dish.  Always brings a smile to my face.

This is another recipe taken from one of my Gooseberry Patch Cookbooks.

Chicken Pepper Pasta

6 T. butter or margarine
1 onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 t. garlic, minced
3 lbs. boneless, skinless chicken breasts, cut into strips
1 T.  fresh tarragon, minced
3/4 t. salt
1/4 t.pepper
3/4 c. half and half
1 c.  shredded mozzarella cheese
1/2 c. grated parmesan cheese
7 oz.  vermicelli, cooked

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 a slotted spoon and set aside.

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 and half and cheese 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.