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.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
468 Calories
Recipe Instructions
Step 1
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.
Step 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.
Step 3
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.
Step 4
In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce. Mix well, and serve immediately.
Ingredients
½ cup butter
2 cups half-and-half cream
½ teaspoon dried oregano
½ red bell pepper, chopped
1 (12 ounce) package rotini pasta
4 skinless, boneless chicken breast halves - cubed
