chicken rotini stovetop casserole

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• 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.