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:
-
In a 12-inch skillet, melt
Fresh Buttery Spread until sizzling.
-
Stir in onion, peppers and
garlic.
-
Cook over medium-high heat for
2 to 3 minutes until peppers are crisply tender.
-
Remove vegetables from skillet
with slotted spoon. Set aside, reserving juices in pan.
-
Add chicken strips, tarragon,
salt and pepper to juices in pan.
-
Continue cooking for 7 to 9
minutes, stirring occasionally, until chicken is lightly browned
and no longer pink.
-
Meanwhile, cook vermicelli
according to package directions. Drain.
-
Add vegetable mixture,
Mozzarella cheese, Parmesan cheese and half & half to chicken
mixture.
-
Reduce heat to medium. Cook
for 3 to 5 minutes until cheese is melted.
-
Add hot cooked vermicelli and
toss gently to coat.
*Substitute 1 teaspoon dried tarragon leaves.
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