"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Pepper Pasta** Recipe

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This recipe for Chicken Pepper Pasta**, by , is from The Rajter/Stutzman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Curt Allen
Added: Sunday, October 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 Tbsp. Land O Lakes Country Morning Blend
1 med. onion, cut in thin wedges
1 med. red bell pepper, cut in strips
1 med. yellow bell pepper, cut in strips
1 tsp. minched garlic
3 (about 1 lb.) skinless, boneless chicken breasts, cut in 3" x 1/2" strips
1 Tbsp. finely chopped fresh tarragon or 1 tsp. dried tarragon leaves
1/4 tsp. salt
1/4 tsp. cracked black pepper
1 7 oz pkg of Creamette Vermicelli, uncooked
3/4 cup half and half
1 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese

Directions:
Directions:
In a 12 inch skillet, melt butter until sizzling. Stir in onion, peppers and garlic. Cook over medium high heat until peppers are crisply tender (2 to 3 minutes). Remove vegetables from skillet with slotted spoon, set aside and reserve juices in pan. Add chicken, tarragon, salt and pepper. Continue cooking, stirring occasionally until chicken is lightly browned and fork tender (7 to 9 minutes). Prepare vermicelli according to package directions, drain. Add vegetables, half and half, mozzarella and Parmesan cheese to chicken mixture. Reduce heat to medium, continue cooking until cheese is melted (3 to 5 minutes). Add vermicelli, toss gently to coat. Serve immediately.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1/2 hour

 

 

 

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