“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.” - by COOKINGQUEEN75
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
- 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.
- Place the chicken in the skillet. Season with tarragon, salt, and pepper. Cook 10 minutes, or until juices run clear.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 450 cal
- 22%
- Fat
- 19.6 g
- 30%
- Carbs
- 43.5 g
- 14%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"Absolutely deee- licious! Really easy to prepare most of the ingredients in advance, so when you get in from work, it's ready in minutes. Tastes even better than it looks...." See more"
Lauralee
"Lose the cheese, the half-and half and all of the useless calories. Use 3/4 teaspoon tarragon when cooking the chicken then 3/4 teaspoon tarragon to create a basic cream sauce with flour, light butter..." See more or margarine and skim milk. Same flavor, delicious over whole wheat noodles. A much healthier alternative."
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