You can make this dish with any kind of pasta you have on hand, rotini, angel hair, farafelle, or penne. The red and yellow bell peppers make the dish full of flavor and color.
6 T. butter
1 onion, chopped
1/2 - 1 whole red pepper, chopped small
1/2 - 1 whole yellow pepper, chopped small
1 T. garlic, minced or pressed
2 lbs. boneless skinless chicken breasts, cut in to strips
1 T. fresh tarragon (optional)
3/4 t. salt
1/4 t. pepper
3/4 c. half and half
1 c. shredded mozzarella cheese
1/2 c. grated parmesan cheese
7 - 8 oz. pkg. pasta, cooked
Melt butter in skillet until sizzling, then add onion and peppers. Cook and stir until tender (3-4 minutes). Add garlic and saute a minute longer. Remove vegetables from skillet with a slotted spoon and set aside. Add chicken, tarragon, salt, and pepper. Cook and stir 7 to 9 minutes until chicken is golden and tender. Add veggies back in. Add half and half and cheeses to chicken mixture. Reduce heat and continue cooking 3 to 5 minutes or until cheese is melted. Add pasta and toss gently to coat. Serve immediately.