Chicken & Peppers with Pasta
Chicken & Peppers with Pasta
Pasta with chicken and peppers gets its delicious, savory flavor from the fresh taste of tarragon.
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30 min
Prep Time
45 min
Total Time
6
servings Ingredients
6 tablespoons Land O Lakes® Fresh Buttery Taste® 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-ounce) boneless skinless chicken breasts, cut into 3x1/2-inch strips
1 tablespoon finely chopped fresh tarragon leaves
34 teaspoon salt
8 ounces uncooked dried vermicelli (extra thin spaghetti)
14 teaspoon coarse ground pepper
4 ounces (1 cup ) Land O Lakes® Mozzarella Farmstyle Cut Shredded Cheese
12 cup freshly grated Parmesan cheese
34 cup Land O Lakes® Half & Half
How to make
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STEP 1
Melt Fresh Buttery Taste® Spread in 12-inch skillet until sizzling; stir in onion, peppers and garlic. Cook over medium-high heat, 2-3 minutes, until peppers are crisply tender. Remove vegetables from skillet with slotted spoon; set aside, reserving juices in pan.
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STEP 2
Add chicken strips, tarragon, salt and pepper to juices in pan. Continue cooking, stirring occasionally, 7-9 minutes, until chicken is lightly browned and no longer pink.
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STEP 3
Cook vermicelli according to package directions. Drain.
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STEP 4
Add vegetable mixture, mozzarella cheese, Parmesan cheese and half & half to chicken mixture. Reduce heat to medium. Cook, 3-5 minutes, until cheese is melted. Add hot cooked vermicelli; toss gently to coat.
510 Calories
23 Fat (g)
95 Cholesterol (mg)
740 Sodium (mg)
34 Carbohydrates (g)
0 Dietary Fiber
41 Protein (g)
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