Chicken Pepper Pasta

• servings: 2 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

3 tablespoons of butter

1/2 medium onion chopped

1/2 medium red bell pepper chopped

1/2 medium orange bell pepper chopped

1/2 medium yellow bell pepper chopped

1 teaspoon of minced garlic

1 cup of cooked, chopped chicken

1 teaspoon dried tarragon leaves

1/2 teaspoon of salt

¼ teaspoon of coarsely ground black pepper

4 ounces of dry angel hair pasta or spaghetti

1/2 cup of shredded Mozzarella Cheese

1/4 cup of shredded Parmesan cheese

2/3 cup of half and half (or 1/3 cup of milk and 1/3 cup of cottage cheese)

Directions

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: 647 kcal
• Total Fat: 33 g
• Saturated Fat: 19 g
• Cholesterol: 124 mg
• Sodium: 989 mg
• Total Carbohydrate: 53 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 34 g