Chicken Rotini Stovetop Casserole
Prep Time: 15 Min
Cook Time: 25 Min
Ready In: 40 Min
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
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.
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.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.