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–+ servings

Strips of onion and red and yellow bell peppers with diced chicken on a bed of angel hair pasta, with melted mozzarella cheese, all in a skillet on a white marble counter. There are metal tongs and an orange napkin on a wooden cutting board in the top left corner of the photo.

Chicken Pepper Pasta

Tarragon complements chicken beautifully, giving Chicken Pepper Pasta a unique and delicious flavor.
Servings per Recipe: 4 servings
Calories per Serving: 647
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
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5 from 3 votes

Ingredients

  • 4 Tbsp. butter
  • 1 medium onion, cut into thin wedges
  • 1 medium red bell pepper, cut into strips
  • 1 medium orange or yellow bell pepper, cut into strips
  • 1 teaspoon minced garlic
  • 1 ½ C cooked chicken, chopped
  • 1 teaspoon dried tarragon leaves
  • ¾ teaspoon salt
  • ¼ teaspoon coarsely ground pepper
  • 8 oz uncooked angel hair pasta
  • 1 C Mozzarella Cheese, shredded
  • ½ C shredded Parmesan cheese
  • 1 C half and half

Instructions

  • Prepare pasta according to directions and drain.
  • Melt butter in large skillet and add onion, bell peppers, and garlic and cook on medium high until vegetables are tender crisp.
  • Add cooked, chopped chicken, tarragon, salt, and pepper. Cook, stirring gently, until chicken is hot.
  • Add mozzarella, half and half, and 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