Chicken Pepper Pasta
Fresh, cheesy, and colorful, Chicken Pepper pasta is a quick stovetop meal that is perfect for busy nights. Try it with rotisserie chicken for a shortcut weeknight meal.
Servings per Recipe: 4 servings
Calories per Serving: 647
Ingredients
- 4 tablespoons butter
- 1 medium onion
- 1 medium red bell pepper
- 1 medium orange or yellow bell pepper
- 1 teaspoon minced garlic
- 1½ cup cooked, chopped chicken
- 1 teaspoon dried tarragon leaves
- ¾ teaspoon salt
- ¼ teaspoon coarsely ground black pepper
- 8 ounces dry angel hair pasta or spaghetti
- 1 cup shredded Mozzarella Cheese
- ½ cup shredded Parmesan cheese
- 1 cup half and half
Instructions
- Prepare 8 ounces dry angel hair pasta or spaghetti according to directions and drain.
- Cut 1 medium onion into thin wedges.
- Cut 1 medium red bell pepper and 1 medium orange or yellow bell pepper into strips.
- Melt 4 tablespoons butter in large skillet and add onion, bell peppers, and 1 teaspoon minced garlic and cook on medium high until vegetables are tender crisp.
- Add 1½ cup cooked, chopped chicken, 1 teaspoon dried tarragon leaves, ¾ teaspoon salt, and ¼ teaspoon coarsely ground black pepper. Cook, stirring gently, until chicken is hot.
- Add 1 cup shredded Mozzarella Cheese, 1 cup half and half, and ½ cup shredded Parmesan cheese to chicken.
- Reduce heat and cook on low until cheese is melted.
- Rinse pasta in hot water until noodles are warm, and add to pan. Toss gently and serve.
Nutrition
Calories: 647cal | Carbohydrates: 53g | Protein: 34g | Fat: 33g | Sodium: 989mg | Fiber: 4g | Sugar: 6g | Net Carbohydrates: 49g
