6 tbsp. butter
1 med. onion
1 each med. red & yellow bell peppers, cut in strips
1 tsp. garlic, minced
3 (about 1 lb.) skinless chicken breast halves, cut in 3 x 1/2 inch strips
1 tsp. dried tarragon leaves
1 (7 oz.) or 1/2 of 1 lb. pkg. vermicelli noodles, uncooked
3/4 c. half & half
1 c. Mozzarella cheese, shredded
1/2 c. Parmesan cheese, freshly grated

In a 12 inch skillet, melt butter until sizzling. Stir in onions, peppers and garlic. Cook over medium high heat until peppers are crisply tender (2 to 3 minutes). Remove vegetables from skillet with slotted spoon, set aside, reserving juices in pan. Add chicken, tarragon, salt and pepper. Continue cooking, stirring occasionally until chicken is lightly browned and fork tender (7 to 9 minutes). Prepare vermicelli according to package directions, drain. Add vegetables, half and half, Mozzarella and Parmesan cheese to chicken mixture; reduce heat to medium. Continue cooking until cheese is melted (3 to 5 minutes). Add vermicelli, toss gently to coat. Serve immediately. Refrigerate leftovers. 4 to 6 servings.