Chicken Rotini Stovetop Casserole

Ingredients

• 0.5 cup butter 
• 0.5 teaspoon basil leaves dried
• 0.5 teaspoon chives fresh chopped
• 0.5 teaspoon parsley fresh chopped
• 0.5  bell pepper green chopped
• 2 cups half-and-half cream 
• 0.5 teaspoon oregano dried
• 0.7 cup parmesan cheese freshly grated
• 0.5  bell pepper red chopped
• 12 ounce rotini pasta 
• 4  chicken breast halves boneless skinless cubed

Equipment

• frying pan
• sauce pan
• whisk
• pot
• casserole dish

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
3. 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.
4. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover, and set aside.
5. 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.
6. In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce.
7. Mix well, and serve immediately.