Chicken Tarragon Pasta

This dish is quick and easy with a light Alfredo sauce. You can use any kind of pasta, but I like it with wheat noodles.

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 450 Calories

Ingredients

• ¼ teaspoon salt
• 5 tablespoons butter
• 1 clove garlic, minced
• ¼ teaspoon ground black pepper
• ¾ cup half-and-half cream
• ¼ cup grated Parmesan cheese
• 1 ½ cups shredded Monterey Jack cheese
• 1 red bell pepper, julienned
• 1 ½ teaspoons dried tarragon
• 3 shallots, thinly sliced
• 1 pound skinless, boneless chicken breast halves - cut into strips
• 1 yellow bell pepper, julienned
• 1 pound dry whole-wheat noodles

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Place noodles in the pot, cook 8 to 10 minutes, until al dente, and drain.

Step 2

Melt the butter in a large skillet over medium heat. Stir in the shallots, red bell pepper, yellow bell pepper, and garlic. Cook 5 minutes, until tender but crisp. Remove vegetables from skillet, and set aside.

Step 3

Place the chicken in the skillet. Season with tarragon, salt, and pepper. Cook 10 minutes, or until juices run clear.

Step 4

Return the vegetables to the skillet with the chicken. Mix in the half and half, Monterey Jack cheese, and Parmesan cheese. Continue cooking 5 minutes, until cheese is melted. Serve over the cooked noodles.