Chicken Pepper Pasta

• 4 tablespoons butter
• 1 medium onion, cut into thin wedges
• 1 medium red bell pepper, cut into strips
• 1 medium yellow bell pepper, cut into strips
• 1 teaspoon finely chopped garlic
• 1-1/2 cups cooked chicken (from freezer), thawed and chopped or cut into strips
• 1 tsp dried tarragon leaves
• 3/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 8 ounces uncooked dried vermicelli (extra thin spaghetti)
• 1 cup Mozzarella Cheese, shredded
• 1/2 cup shredded Parmesan cheese (found bagged in the dairy section)
• 3/4 cup half & half
Prepare vermicelli according to directions and drain in a colander in the sink. Melt butter in large skillet and add onion, bell peppers, and garlic. Cook on medium high until vegetables are tendercrisp. Remove vegetables from pan and add chicken, tarragon, salt, and pepper. Cook until chicken is hot. Add vegetables, mozzarella, half and half, and Parmesan cheese to chicken. Reduce heat and cook on low until cheese is melted. Rinse vermicelli in hot water until noodles are warm. Add vermicelli to pan and toss gently. Serve warm.