- 1 (12 ounce) package rotini pasta
- 2 cups half-and-half cream
- 1/2 cup butter
- 2/3 cup freshly grated Parmesan cheese
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chopped fresh chives
- 1/2 teaspoon chopped fresh parsley
- 4 skinless, boneless chicken breast halves - cubed
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- Combine half-and-half and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced to 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover, and set aside.
- Saute chicken in a large skillet until lightly browned on both sides. Stir in green and red bell pepper, and cook until vegetables are tender, and chicken is no longer pink in the middle.
- In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce. Mix well, and serve immediately.
03/22/2017
recipepes.com
Chicken Rotini Stovetop Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
