Chicken-Pepper Pasta

• 6 tablespoons butter or margerine
• 1 onion, chopped
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1 orange pepper, chopped
• 1 teaspoon garlic, minced
• 3 pounds boneless, skinless chicken breasts, cut into strips
• 1 tablespoon fresh tarragon, minced
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup half-and-half
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 (7-oz.) pkg. vermicelli, cooked

1. 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.
2. Add chicken, tarragon, salt and pepper to skillet. Continue cooking, stirring occasionally, 7 to 9 minutes or until chicken is golden and tender.
3. Add vegetables, half-and-half and cheeses 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.

butter, onion, red pepper, yellow pepper, orange pepper, garlic, chicken breasts, fresh tarragon, salt, pepper, mozzarella cheese, parmesan cheese, vermicelli

Taken from www.myrecipes.com/recipe/chicken-pepper-pasta (may not work)