Chicken and Peppers with Pasta

Makes 6 servings

Prep Time: 30 min.
Cooking Time: 12 min.

Ingredients:

•    6  Tablespoons Fresh Buttery Spread
•    1  medium onion, cut into thin wedges
•    1  medium red bell pepper, cut into strips
•    1  medium yellow bell pepper, cut into strips
•    1  teaspoon finely chopped fresh garlic
•    6  (4 ounces each) boneless skinless chicken breasts, cut into 3x1/2-inch strips
•    1  Tablespoon finely chopped fresh tarragon leaves*
• 3/4  teaspoon salt
• 1/4  teaspoon coarsely ground pepper
•    8  ounces uncooked dried vermicelli (extra thin spaghetti)
•    4  ounces (1 cup) Mozzarella Cheese, shredded
• 1/2  cup freshly grated Parmesan cheese
• 3/4  cup Half & Half

Directions:

1. In a 12-inch skillet, melt Fresh Buttery Spread until sizzling.

2. Stir in onion, peppers and garlic.

3. Cook over medium-high heat for 2 to 3 minutes until peppers are crisply tender.

4. Remove vegetables from skillet with slotted spoon. Set aside, reserving juices in pan.

5. Add chicken strips, tarragon, salt and pepper to juices in pan.

6. Continue cooking for 7 to 9 minutes, stirring occasionally, until chicken is lightly browned and no longer pink.

7. Meanwhile, cook vermicelli according to package directions.  Drain.

8. Add vegetable mixture, Mozzarella cheese, Parmesan cheese and half & half to chicken mixture.

9. Reduce heat to medium. Cook for 3 to 5 minutes until cheese is melted.

10. Add hot cooked vermicelli and toss gently to coat.

*Substitute 1 teaspoon dried tarragon leaves.

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