Chicken Pepper Pasta

• 6 Tbsp. margarine
• 1 onion, cut into thin wedges
• 1 each red and yellow pepper, cut into strips
• 1 tsp. minced garlic
• 1 lb. boneless chicken breasts, cut in strips
• 1 Tbsp. chopped tarragon
• 3/4 tsp. salt
• 1/4 tsp. cracked black pepper
• 1/2 lb. vermicelli
• 3/4 c. half and half
• 1 c. Mozzarella cheese
• 1/2 c. Parmesan cheese

1. In skillet, melt margarine.
2. Blend until sizzling.
3. Stir in onion, peppers and garlic.
4. Cook over medium-high heat until peppers are crispy tender.
5. Remove veggies; set aside.
6. Reserve juices in pan.
7. Add chicken, tarragon, salt and pepper.
8. Continue cooking, stirring occasionally, until chicken is lightly browned and fork-tender.
9. Prepare vermicelli, drain and add vegetables, half and half, Mozzarella and Parmesan cheese to chicken mixture. Reduce heat and cook until cheeses are melted.
10. Add vermicelli; toss gently to coat.
11. Serve immediately.
12. Serves 4 to 6.

margarine, onion, yellow pepper, garlic, chicken breasts, tarragon, salt, cracked black pepper, vermicelli, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=693444 (may not work)