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
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.