Chicken Rotini Stovetop Casserole

• Yield: 6 Servings
• Level: Easy

Time

• Total: 40 minutes
• Prep: 15 minutes
• Cook: 25 minutes
• Inactive: 0 minutes

Ingredients

• 12 Ounces Rotini Pasta
• 2 Cups Half-and-Half Cream
• 1/2 Cup Butter
• 2/3 Cup Parmesan Cheese
• 1/2 Teaspoon Dried Basil Leaves
• 1/2 Teaspoon Dried Oregano
• 1/2 Teaspoon Fresh Chives
• 1/2 Teaspoon Fresh Parsley
• 4 Skinless, Boneless Chicken Breast Halves
• 1/2 Green Bell Pepper
• 1/2 Red Bell Pepper

Preparation

• Grate Parmesan Cheese
• Chop Chives
• Cube Chicken Breast Halves
• Chop Parsley
• Chop Green Bell Pepper
• Chop Red Bell Pepper

Directions

Pasta

• 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 pasta.

Sauce

• Combine half-and-half and butter in a saucepan over medium heat.
• Boil gently, stirring until mixture has reduced to 1 and 1/2 to 1 and 2/3 cups.
• Remove pan from heat.
• Whisk in cheese, basil, oregano, chives, and parsley.
• Cover and set aside.

Chicken

• Saute chicken in a large skillet until lightly browned on all sides.
• Stir in green bell pepper and red bell pepper.
• cook until vegetables are tender and chicken is no longer pink.

Final Steps

• Combine pasta, sauce, and chicken in a casserole dish; mix well.
• Serve immediately.