INGREDIENTS:

6 tbsp. butter
1 med. onion
1 each med. red & yellow bell peppers, cut in strips
1 tsp. garlic, minced
3 (about 1 lb.) skinless chicken breast halves, cut in 3 x 1/2 inch strips
1 tsp. dried tarragon leaves
1 (7 oz.) or 1/2 of 1 lb. pkg. vermicelli noodles, uncooked
3/4 c. half & half
1 c. Mozzarella cheese, shredded
1/2 c. Parmesan cheese, freshly grated

DIRECTIONS:

In a 12 inch skillet, melt butter until sizzling. Stir in onions, peppers and garlic. Cook over medium high heat until peppers are crisply tender (2 to 3 minutes). Remove vegetables from skillet with slotted spoon, set aside, reserving juices in pan. Add chicken, tarragon, 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, Mozzarella 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. Refrigerate leftovers. 4 to 6 servings.

INGREDIENTS:

6 oz. thin spaghetti, broken into thirds
1 1/2 mayonnaise or salad dressing
1 1/2 tsp. salt
1 1/2 tsp. dry mustard
2 c. cubed chicken
1 1/2 halved red or green grapes
1 c. sliced celery
1/2 c. chopped green peppers
1 (4 oz.) canned sliced mushrooms, drained

DIRECTIONS:

Cook spaghetti to desired doneness and rinse with cold water. Combine mayonnaise, dry mustard and salt. Stir in cooked spaghetti. Add chicken, celery, peppers, mushrooms and grapes. Cover and chill several hours. If desired, stir in mayonnaise before serving.

INGREDIENTS:

2 c. cooked chicken, diced
1 c. macaroni, cooked
1 hard boiled egg, chopped
1 celery stalk, chopped
1 carrot, shredded
3/4 c. Ranch dressing

DIRECTIONS:

Place chicken, macaroni, egg, celery, and carrot in a medium bowl. Mix well. Stir in Ranch dressing and mix well. Serves 2.