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Chicken Rotini Stovetop Casserole Recipe

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This recipe for Chicken Rotini Stovetop Casserole, by , is from Christy's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christy Dearborn
Added: Saturday, May 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 (12 oz.) pkg. Rotini Pasta
2 Cups Half and Half
1/2 Cup Butter
2/3 Cup Freshly Grated Parmesan Cheese
1/2 tsp. Dried Basil
1/2 tsp. Dried Oregano
1/2 tsp. Chives, Chopped
1/2 tsp. Parsley, Chopped
4 Skinless, Boneless, Chicken Breast Halves, Cubed
2 TBSP. Vegetable Oil
1/2 Green Bell Pepper, Chopped
1/2 Red Bell Pepper, Chopped

Directions:
Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al sente; drain. Meanwhile, combine half and half and butter in a saucepan over medium heat. Boil gently, stirring occasionally, 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 oil in a large skillet 5 minutes on each side or until lightly browned. Stir in green and red bell pepper, and cook untl vegetables are tender and chicken is no longer pink and juices reun clear. In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce. Mix well and serve immediately.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 Minutes

 

 

 

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