Rating: 4 stars 4.2
192 Ratings
  • 5 star values: 87
  • 4 star values: 75
  • 3 star values: 23
  • 2 star values: 4
  • 1 star values: 3

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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce. Mix well, and serve immediately.

Nutrition Facts

468 calories; protein 27g; carbohydrates 22.4g; fat 30.1g; cholesterol 126.3mg; sodium 326.1mg. Full Nutrition
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