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Quick Chicken-Pepper Pasta

My friend Steve was over and was on candy duty for Halloween. To simplify my evening he also made me dinner! Looking through my cookbooks we decided to try something we knew would be quick, easy, and made with what we had on hand so we turned to this thriftstore find “Quick and Easy Family Favourites” from Gooseberry Patch. Honestly, I didn’t have the highest hopes, mainly because many of the recipes in the book rely on premade ingredients, but this one didn’t. Steve said historically, he didn’t have the best luck with cream sauces either so he was hesitant as well. But guess what…it was fabulous! We didn’t have red peppers so we used green, he forgot the garlic, and neither of us like tarragon very much, but other than than we stuck the recipe and I was so impressed. Cheesy, creamy, deliciousness! I guess there’s a reason why that company is so popular. 🙂


Chicken Pepper Pasta


6 tablespoons butter or margarine (We used half of each)
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
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup half-and-half
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 (7-oz.) pkg. vermicelli, cooked


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.


About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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