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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 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. | 2. 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. | 3. 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. | 4. In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce. Mix well, and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rotini pasta	1	package		-	-	-	-
half cream	2	cups		273.76	41.76	12.064	6.496
butter	1/2	cup		684.0	31.428	21.372	57.6
parmesan cheese	2/3	cup	grated	197.3333	21.3333	21.3333	2.6667
basil leaf	1/2	teaspoon		-	-	-	-
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
chive	1/2	teaspoon	chopped	0.15	0.0217	0.0164	0.0036
parsley	1/2	teaspoon	chopped	0.225	0.0396	0.0186	0.0049
chicken breast half	4		skinless boneless cubed	-	-	-	-
green bell pepper	1/2		chopped	14.595	3.197	0.5004	0.1876
red bell pepper	1/2		chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.