Rotini with chicken and bell peppers get tossed in a creamy herb sauce. This easy pasta recipe is prepared on the stovetop for a quick and tasty meal.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
468 Calories
Recipe Instructions
Step 1
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.
Step 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.
Step 3
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.
Step 4
Combine hot cooked pasta, chicken mixture, and sauce in a casserole dish. Mix well and serve immediately.
Ingredients
2 cups half-and-half cream
1 (12 ounce) package rotini pasta
4 skinless, boneless chicken breast halves - cubed
0.5 cup butter
0.5 teaspoon dried oregano
0.5 green bell pepper, chopped
0.5 red bell pepper, chopped
0.66666668653488 cup freshly grated Parmesan cheese
