Chicken Rotini Stovetop Casserole
Description
Rotini with chicken and bell peppers get tossed in a creamy herb sauce. This easy pasta recipe is prepared on the stovetop for a quick and tasty meal.
Ingredients
•
1 (12 ounce) package rotini pasta
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2 cups half-and-half cream
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1/2 cup butter
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2/3 cup freshly grated Parmesan cheese
•
1/2 teaspoon dried basil leaves
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1/2 teaspoon dried oregano
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1/2 teaspoon chopped fresh chives
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1/2 teaspoon chopped fresh parsley
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4 skinless, boneless chicken breast halves - cubed
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1/2 green bell pepper, chopped
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1/2 red bell pepper, chopped
Directions
1
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and set aside.
2
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.
3
Sauté chicken in a large skillet until lightly browned on both sides. Stir in bell peppers and cook until vegetables are tender and chicken is no longer pink in the middle.
4
Combine hot cooked pasta, chicken mixture, and sauce in a casserole dish. Mix well and serve immediately.