Chicken ‘n Peppers Pasta with herb butter sauce


Hanna’s Inc. from Anderson County shared this delicious recipe for us in the Living East Tennessee kitchen.

Chicken n Peppers Pasta with herb butter sauce

8 tablespoons butter

1 medium onion, sliced

1 medium red bell pepper, cut into strips

1 medium yellow bell pepper, cut into strips

1 teaspoon finely chopped fresh garlic

6 (4-ounce) boneless skinless chicken breasts, cut into 3×1/2-inch strips

1 tablespoon finely chopped fresh tarragon leaves 

1/2 tablespoon thyme

1/2 tablespoon rosemary

3/4 teaspoon salt

8 ounces uncooked/dried (extra thin spaghetti)  (pick your favorite)

1/4 teaspoon coarse ground pepper

1/2 cup freshly grated Parmesan cheese

1/4 chicken stock or broth

How to make

Melt 6 tablespoons of butter in 12-inch skillet until sizzling; stir in onion, peppers and garlic. Cook over medium-high heat, 2-3 minutes, until peppers are crisply tender. Remove vegetables from skillet with slotted spoon; set aside, reserving juices in pan.


Add chicken strips, tarragon, salt and pepper to juices in pan. Continue cooking, stirring occasionally, 7-9 minutes, until chicken is lightly browned and no longer pink.


Cook pasta according to package directions. Drain and set aside pasta water.


Add vegetable mixture,thyme and rosemary,some pasta water and stock to chicken mixture. Reduce heat to medium. Cook, 3 minutes, . Add hot cooked pasta and 2 tablespoons butter; toss gently to coat.

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