We were getting into the habit of eating chicken and hamburger helper meals at our house all the time. I think I was getting lazy there for a bit. They tasted okay and the price was right, so why not? When I found this recipe, it reminded me that making a homemade meal wasn’t all that difficult. It took me back to my recipe book where I filed this one away, and started using some of my old favorites again. Don’t give up on your cooking… this should show you how easy it can be.
Check out what they are saying about this recipe over at All Recipes:
“WHOOO-HOOOO!!! This one’s a winner!”
Even the kiddos liked this one, and they don’t like anything!
1 (12 ounce) package rotini pasta
2 cups half-and-half cream
1/2 cup Land O’ Lakes butter
2/3 cup freshly grated Kraft 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
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.
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.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Add in some ham or bacon.
Thanks again to All Recipes for this easy weekday recipe.