Entree / Chicken: Chicken Pepper Pasta

From Amy Winter

Ingredients
6 Tablespoons Land-O-Lakes Country Morning Blend
1 medium onion, cut in thin wedges
1 medium red bell pepper, cut in strips
1 medium yellow bell pepper, cut in strips
1 teaspoon minced garlic
3 (about 1 lb) skinless, boneless chicken breast halves, cut into 3 x ½ strips)
1 Tablespoon finely chopped fresh tarragon (1 tsp dried can be substituted)
¾ teaspoon salt
¾ teaspoon cracked black pepper
1 (7 oz) or ½ of a 1 lb package of Creamette Vermicelli, uncooked
¾ cup half-and-half
1 cup shredded mozzarella cheese
½ cup freshly grated Parmesan cheese

Directions
In a 12-inch skillet, melt Country Morning 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, until chicken is lightly browned and fork tender (7 to 9 minutes). Prepare Creamette 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 (3-5 minutes). Add vermicelli. Toss gently to coat. Serve immediately. Refrigerate leftovers. 4-6 servings.