Chicken Pepper Pasta

• 6 Tbsp. butter or margarine
• 1 medium onion, cut in thin wedges
• 1 medium red bell pepper, cut in strips
• 1 medium yellow bell pepper, cut into strips
• 1 lb. skinless, boneless chicken breasts, cut into strips
• 1 tsp. minced garlic
• 1 Tbsp. tarragon
• 3/4 tsp. salt
• 1/4 tsp. black pepper
• 1 (7 oz.) pkg. vermicelli
• 3/4 c. half and half
• 1 c. shredded Mozzarella cheese
• 1/2 c. grated Parmesan cheese

1. In a 12-inch skillet, melt butter until sizzling.
2. Stir in onion, peppers and garlic.
3. Cook over medium-high heat until peppers are crisply tender (2 to 3 minutes).
4. Remove vegetables with slotted spoon; set aside, reserving juices in pan.
5. Add chicken, tarragon, salt and pepper.
6. Continue cooking, stirring occasionally, until chicken is lightly browned and fork-tender (7 to 9 minutes).

butter, onion, red bell pepper, yellow bell pepper, skinless, garlic, tarragon, salt, black pepper, vermicelli, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=949813 (may not work)