Chicken Pepper Pasta

• 3 (about 1 lb.) skinless boneless chicken breast halves, cut into 3 x 1/2-inch strips
• 6 Tbsp. margarine
• 1 medium onion
• 1 medium red pepper, cut into strips
• 1 medium yellow pepper, cut into strips
• 1 tsp. minced garlic
• 1 Tbsp. finely chopped fresh tarragon or 1 tsp. dry
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1 (7 oz.) pkg. vermicelli, uncooked
• 3/4 c. half and half
• 1 c. shredded Mozzarella cheese
• 1/2 c. Parmesan cheese

1. In 12-inch skillet melt margarine.
2. Stir in onion, peppers and garlic.
3. Cook over medium-high heat until peppers are crispy-tender (2 to 3 minutes).
4. Remove vegetables from skillet with slotted spoon and set aside.
5. Reserve juices in pan.
6. Add chicken, tarragon, salt and pepper.
7. Continue cooking, stirring occasionally until chicken is lightly browned and fork-tender (7 to 9 minutes). Prepare vermicelli as directed, drain.
8. Add vegetables, half and half, Mozzarella and Parmesan cheeses.
9. Reduce heat, cook until cheese melts (3 to 5 minutes).
10. Add vermicelli.
11. Toss gently to coat.
12. Serves 4 to 6.

chicken breast halves, margarine, onion, red pepper, yellow pepper, garlic, tarragon, salt, pepper, vermicelli, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=730446 (may not work)