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
Ingredients
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
STEP 1
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.
STEP 2
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.
STEP 3
Cook pasta according to package directions. Drain and set aside pasta water.
STEP 4
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.
