Shelly's Recipe

CHICKEN ROTINI STOVETOP CASSEROLE

Category: Casseroles - Chicken and Turkey

1 (12 oz) pkg rotini, cooked al dente, drained
2 cups half-and-half
1/2 cup butter
2/3 cup grated parmesan cheese
1/2 tsp dried basil, oregano, fresh chives and parsley
4 boneless, skinless chicken breasts, cubed
1/2 green or red bell pepper, chopped

While pasta is cooking, combine half-and-half and butter in a saucepan. Boil gently, stirring, until mixture has reduced by 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese and herbs. Cover, and set aside.

Saute chicken in a skillet until lightly browned on both sides. Stir in bell pepper and cook until tender and chicken is no longer pink in the middle. In a casserole dish, combine ingredients; mix well and serve immediately. Serves 6