Chicken & Peppers With Pasta Recipe

Name: Chicken & Peppers With Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter; 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 boneless skinless chicken breasts, cut into 3x1/2-inch strips; 1 tablespoon finely chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves; ¾ teaspoon salt; ¼ teaspoon fresh coarse ground black pepper; 8 ounces uncooked dried vermicelli; 1 cup mozzarella cheese, shredded; ½ cup freshly grated parmesan cheese; ¾ cup half-and-half cream

Servings: persons

6 tablespoons butter
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 boneless skinless chicken breasts, cut into 3x1/2-inch strips
1 tablespoon finely chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves
¾ teaspoon salt
¼ teaspoon fresh coarse ground black pepper
8 ounces uncooked dried vermicelli
1 cup mozzarella cheese, shredded
½ cup freshly grated parmesan cheese
¾ cup half-and-half cream

1
Melt Fresh Buttery Taste Spread in 12-inch skillet until sizzling; stir in onion, peppers and garlic.
2
Cook over medium-high heat until peppers are crisply tender (2 to 3 minutes).
3
Remove vegetables from skillet with slotted spoon; set aside, reserving juices in pan.
4
Add chicken strips, tarragon, salt and pepper to juices in pan.
5
Continue cooking, stirring occasionally, until chicken is lightly browned and no longer pink (7 to 9 minutes).
6
Meanwhile, cook vermicelli according to package directions.
7
Drain.
8
Add vegetable mixture, Mozzarella cheese, Parmesan cheese and half & half to chicken mixture.
9
Reduce heat to medium.
10
Cook until cheese is melted (3 to 5 minutes).
11
Add hot cooked vermicelli; toss gently to coat.

707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 tablespoons butter, 1 medium onion, cut into thin wedges, 1 medium red bell pepper, cut into strips, 1 medium yellow bell pepper, cut into strips, and more.

Yes, Chicken & Peppers With Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken & Peppers With Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions