Ingredients:
6 Tbsp butter
1 medium onion
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 tsp minced garlic
3 skinless, boneless chicken breasts, cut into 3 x 1/2 inch strips
1 tsp dried tarragon leaves
3/4 tsp salt
1/4 tsp black pepper
1 (7 oz) or 1/2 of a (1 lb.) pkg. vermicelli, uncooked
3/4 c. half-and-half
1 c. shredded mozarella cheese

Directions:
In skillet, melt butter until sizzling.  Stir in onion, peppers and garlic.  Cook over medium high heat until peppers are crispy tender, 2 to 3 minutes.  Remove vegetables from skillet with slotted spoon; set aside, reserving juices in pan.  Add chicken, terrafon, 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, mozarella 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.  Refridgerate leftovers.  Server 4 to 6