Easy Creamy Chicken Pasta with Bell Peppers
Ingredients
The pasta
The chicken and vegetables
-
1
pound
boneless skinless chicken breasts, cut into 1-inch cubes
-
1
small
green bell pepper, diced small
-
1
small
red bell pepper, diced small
The sauce
-
2
cups
half and half
-
½
cup
butter
-
¾
cup
shredded Parmesan cheese
-
1
teaspoon
chives or green onions, minced (optional)
-
½
teaspoon
dried oregano
-
½
teaspoon
dried basil
-
½
teaspoon
salt
Instructions
- Boil water in a large pot and cook the rotini according to package instructions.
- In a pan, cook chicken and bell peppers together until the chicken is cooked through and the peppers are tender.
- Transfer the chicken and peppers to a bowl and set aside.
- In the same pan, melt butter and add half and half, bringing it to a low simmer for 5 to 8 minutes.
- Remove from heat and stir in Parmesan, chives, oregano, basil, and salt.
- Combine the chicken and peppers back into the sauce, add the drained pasta, stir, and serve.
Nutrition Facts (estimated)
Servings
6
Calories
574
Total fat
30g
Total carbohydrates
50g
Total protein
30g
Sodium
600mg
Cholesterol
100mg
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