6 tbsp. butter
1 med. onion, cut in thin wedges
1 med. red pepper, cut in strips
1 med. yellow pepper, cut in strips
1 tsp. minced garlic
6 chicken breast fillets (or 3 chicken breasts boned and cut in halves), cut into 3 x 1/2-inch strips
1 tbsp. chopped fresh tarragon or 1 tsp. dried tarragon
1/2 tsp. salt
1/4 tsp. cracked black pepper
1 (7 oz.) pkg. vermicelli
3/4 c. 1/2 and 1/2
1/2 c. fresh Parmesan cheese
1 c. shredded Mozzarella cheese

In a 12-inch skillet melt butter. Blend until sizzling. Stir in onion, peppers and garlic. Cook over medium-high heat until peppers are crisply tender (2-3 minutes). Remove vegetables from skillet with slotted spoon. Set aside, reserving juices in pan.

Add chicken, tarragon, salt and pepper. Continue cooking, stirring occasionally, unit chicken is lightly browned and fork tender.

Prepare pasta as per package directions; drain. Add vegetables, 1/2 and 1/2, cheese to chicken mixture. Reduce heat to medium; continue cooking until cheese is melted. Add pasta; toss gently. Serve immediately. Wonderful flavors! Serves 4-6.