CHICKEN AND PEPPER PASTA RECIPES

Name: Chicken & Peppers With Pasta
Prep time: 30 min
Yield: 6 servings
Cuisine: Italian
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 *; 3/4 teaspoon salt; 8 ounces uncooked dried vermicelli (extra thin spaghetti); 1/4 teaspoon coarse ground pepper; 4 ounces (1 cup ) shredded mozzarella cheese; 1/2 cup freshly grated Parmesan cheese; 3/4 cup Land O Lakes® Half & Half

CHICKEN & PEPPERS WITH PASTA RECIPE | LAND O’LAKES

Chicken & Peppers With Pasta Recipe | Land O’Lakes image

Pasta with chicken and peppers gets its delicious, savory flavor from the fresh taste of tarragon.

Provided by Land O'Lakes

Categories Chicken Chicken Pasta and noodles Main Course Meat, poultry, and seafood

Total Time 0 minutes

Prep Time 30 minutes

Yield 6 servings

Number Of Ingredients 13

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 *
3/4 teaspoon salt
8 ounces uncooked dried vermicelli (extra thin spaghetti)
1/4 teaspoon coarse ground pepper
4 ounces (1 cup ) shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
3/4 cup Land O Lakes® Half & Half

Steps:

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.
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.
Cook vermicelli according to package directions. Drain.
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.

Nutrition Facts : Calories 510 calories, FatContent 23 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 95 milligrams, SodiumContent 740 milligrams, CarbohydrateContent 34 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 41 grams

CHICKEN-PEPPER PASTA RECIPE | MYRECIPES

Chicken-Pepper Pasta Recipe | MyRecipes image

Red, yellow, and orange bell peppers add color to this creamy chicken pasta dish.

Provided by MyRecipes

Yield Serves 4 to 6

Number Of Ingredients 14

Ingredients

6 tablespoons butter or margerine
1 onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 teaspoon garlic, minced
3 pounds boneless, skinless chicken breasts, cut into strips
1 tablespoon fresh tarragon, minced
¾ teaspoon salt
¼ teaspoon pepper
¾ cup half-and-half
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 (7-oz.) pkg. vermicelli, cooked

Steps:

Melt butter in a skillet until sizzling; stir in onion, peppers and garlic. Cook over medium-high heat 2 to 3 minutes or until peppers are crisp-tender. Remove vegetables from skillet with a slotted spoon and set aside.
Add chicken, tarragon, salt and pepper to skillet. Continue cooking, stirring occasionally, 7 to 9 minutes or until chicken is golden and tender.
Add vegetables, half-and-half and cheeses to chicken mixture. Reduce heat to medium; continue cooking 3 to 5 minutes or until cheese is melted. Add vermicelli; toss gently to coat. Serve immediately.

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