Description
Rotini pasta tossed with chicken, bell pepper and a creamy herb sauce–all prepared on the stovetop! Very quick and easy recipe. You can improvise and adapt to your family’s tastes, and serve it for any occasion.
Ingredients
- 1 (12 ounce) package rotini pasta
- 2 cups half-and-half cream
- ½ cup butter
- ⅔ cup freshly grated Parmesan cheese
- ½ teaspoon dried basil leaves
- ½ teaspoon dried oregano
- ½ teaspoon chopped fresh chives
- ½ teaspoon chopped fresh parsley
- 4 skinless, boneless chicken breast halves – cubed
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 6