Rotini pasta tossed with chicken bell pepper and a creamy herb sauce all prepared on the stovetop This is a very quick and easy recipe You can improvise and adapt to your familys tastes and serve it for any occasion
Prep Time
40 mins
Dificult
Medium
Servings
6
Ingredients
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.
