Baked Cheesy Veggie Chicken Pasta Recipe

Ingredients
<br>- 1 pound fusilli pasta
<br>- 3 tablespoons olive oil
<br>- 3  skinless, boneless chicken breast halves - cubed
<br>- 5 small green bell peppers, chopped
<br>- 3 small red bell peppers, chopped
<br>- 3 small yellow bell peppers chopped
<br>- 3 teaspoons soy sauce
<br>- 1 cup white wine
<br>- 3 teaspoons lemon juice
<br>- 4  eggs
<br>- 4 cups creme fraiche
<br>- 1 pinch paprika
<br>- 1 pinch dried oregano
<br>- 1 pinch ground coriander
<br>- 1 pinch ground nutmeg
<br>- salt and pepper to taste
<br>- 12 ounces Cheddar cheese, shredded
<br>- 11 ounces Emmentaler cheese, finely shredded
<br>- 3 ½ ounces blue cheese, crumbled (optional)
<br>- 7 ounces Parmesan cheese, grated
<br>- 2 cups milk
<br><p></p>Directions
<br>step 1: 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 and reserve.
<br>step 2: In a large skillet over medium heat, heat oil and saute chicken for 8 to 10 minutes. Add green, red and yellow bell peppers, and continue cooking for another 5 minutes. Stir in soy sauce, wine, and lemon juice.  Cover skillet, reduce heat to low, and simmer for 20 minutes.
<br>step 3: Preheat oven to 370 degrees F (180 degrees C).
<br>step 4: Beat the eggs in a large bowl with the creme fraiche. Season with paprika, oregano, coriander, nutmeg, and salt and pepper to taste. Mix in Cheddar cheese, Emmentaler cheese, and blue cheese. Transfer mixture to a 9x13 inch baking dish. Sprinkle Parmesan cheese on top, and pour in enough milk to make mixture moist.
<br>step 5: Bake in preheated oven for 40 to 45 minutes, or until the top is golden brown; serve.
<br>


Ingredients
- 1 pound fusilli pasta
- 3 tablespoons olive oil
- 3 skinless, boneless chicken breast halves - cubed
- 5 small green bell peppers, chopped
- 3 small red bell peppers, chopped
- 3 small yellow bell peppers chopped
- 3 teaspoons soy sauce
- 1 cup white wine
- 3 teaspoons lemon juice
- 4 eggs
- 4 cups creme fraiche
- 1 pinch paprika
- 1 pinch dried oregano
- 1 pinch ground coriander
- 1 pinch ground nutmeg
- salt and pepper to taste
- 12 ounces Cheddar cheese, shredded
- 11 ounces Emmentaler cheese, finely shredded
- 3 ½ ounces blue cheese, crumbled (optional)
- 7 ounces Parmesan cheese, grated
- 2 cups milk

Directions
step 1: 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 and reserve.
step 2: In a large skillet over medium heat, heat oil and saute chicken for 8 to 10 minutes. Add green, red and yellow bell peppers, and continue cooking for another 5 minutes. Stir in soy sauce, wine, and lemon juice. Cover skillet, reduce heat to low, and simmer for 20 minutes.
step 3: Preheat oven to 370 degrees F (180 degrees C).
step 4: Beat the eggs in a large bowl with the creme fraiche. Season with paprika, oregano, coriander, nutmeg, and salt and pepper to taste. Mix in Cheddar cheese, Emmentaler cheese, and blue cheese. Transfer mixture to a 9x13 inch baking dish. Sprinkle Parmesan cheese on top, and pour in enough milk to make mixture moist.
step 5: Bake in preheated oven for 40 to 45 minutes, or until the top is golden brown; serve.

Mastodon Share