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Chicken Pepper Pasta Recipe

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This recipe for Chicken Pepper Pasta, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Macke, Counseling Center, TTU
Added: Wednesday, January 9, 2008


3 tbsp. vegetable oil
1/2 cup parmesan cheese
1 medium onion (cut into wedges)
1 medium red pepper (cut into strips)
1 medium yellow pepper (cut into strips)
1 tsp. minced garlic (2 cloves)
2-3 boneless, skinless chicken breasts (cut into strips)
1 tsp. dry tarragon leaves
1/4 tsp. salt
1/4 tsp. black pepper
7 oz. spaghetti or vermicelli
1/4 cup half & half
1 cup shredded mozzarella cheese

In a 12 in. skillet, heat vegetable oil, stir in onion, peppers & garlic. Cook about 2-3 minutes until soft, but not limp. Remove the vegetables from the skillet and set aside. Saute chicken until brown. Add salt, pepper & tarragon. At the same time, prepare pasta according to the directions. Add the vegetables back into the skillet. Stir with chicken. Add half & half, mozzarella and Parmesan cheese. Stir in drained pasta and toss with vegetables, chicken and cheese. Serve hot. (When you drain the pasta, it helps to leave a little water.)




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