Thursday, August 9, 2007

Chicken Rotini Stovetop Casserole

I made this last night. It was great. I just wish I had more Parmesan. I dumped the entire can and it wasn't even 1/3 cup :( I also didn't have half-and-half, just milk, so it wasn't very creamy and I had to add 2 Tbsp of flour to thicken. But I did get to use my fresh herbs, chives, parsley and basil!!! I also used whole wheat rotini.

Chicken Rotini Stovetop Casserole


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

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