Chicken Pepper Pasta

• 6 Tbsp. margarine
• 1 onion, sliced thin
• 1 medium pepper (strips)
• 1 medium yellow pepper (strips)
• 1 tsp. minced garlic
• 1 lb. chicken strips
• 1 Tbsp. chopped tarragon or 1 tsp. dried tarragon
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 lb. vermicelli
• 3/4 c. half and half
• 1 c. shredded Mozzarella
• 1/2 c. Parmesan cheese

1. In 12-inch skillet, melt margarine.
2. Stir in onion, peppers and garlic.
3. Cook about 2 minutes.
4. Remove vegetables.
5. Add chicken, tarragon, salt and pepper.
6. Continue cooking, stirring occasionally, until chicken is lightly browned (7 to 9 minutes). Cook vermicelli according to package.
7. Add vegetables, half and half, Mozzarella and Parmesan cheeses to chicken mixture; reduce heat to medium.
8. Cook until cheese is melted (3 to 5 minutes). Add vermicelli; toss gently to coat.
9. Makes 4 to 6 servings.

margarine, onion, pepper, yellow pepper, garlic, chicken strips, tarragon, salt, pepper, vermicelli, mozzarella, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=716112 (may not work)