Ingredients
6
6 servings
- •1 (12 ounce) package rotini pasta
- •2 cups half-and-half cream
- •0.5 cup butter
- •0.66666668653488 cup freshly grated Parmesan cheese
- •0.5 teaspoon dried basil leaves
- •0.5 teaspoon dried oregano
- •0.5 teaspoon chopped fresh chives
- •0.5 teaspoon chopped fresh parsley
- •4 skinless, boneless chicken breast halves - cubed
- •0.5 green bell pepper, chopped
- •0.5 red bell pepper, chopped
Instructions
- 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.
- 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.
- 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.
- Combine hot cooked pasta, chicken mixture, and sauce in a casserole dish. Mix well and serve immediately.
Nutritional Facts
Per 6 servings
- Calories: 468
- Carbohydrate: 22g
- Fat: 30g
- Fiber: 1g
- Protein: 27g
- Sugar: 1g
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