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Ingredients
| pasta (fusilli bucati): 1 lb |
| olive oil: 1 Tbl |
| chicken breasts: 3 breasts (skinless, halves and cubed) |
| green bell pepper: 5 (small and chopped) |
| red bell pepper: 3 peppers (small and chopped) |
| yellow bell pepper: 3 peppers (small and chopped) |
| soy sauce: 1 Tbl |
| white wine: 1 cup |
| lemon juice: 1 Tbl |
| eggs: 4 |
| creme fraiche: 750 g |
| paprika: 1/4 tsp |
| dried oregano (leaves): 1/4 tsp |
| ground coriander: 1/4 tsp |
| ground nutmeg: 1/4 tsp |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| cheddar cheese: 12 oz (shredded) |
| feta cheese: 11 oz (finely shredded) |
| grated parmesan cheese: 7 oz |
| whole milk: 2 cups |
Baked Cheesy Veggie Chicken Pasta
Credit: allrecipes.com
User rating:
-
Prep Time
60 min -
Cook Time
45 min -
Servings
12 serving(s)
Tags
- 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.
- 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.
- Preheat oven to 370 degrees F (180 degrees C).
- 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.
- Bake in preheated oven for 40 to 45 minutes, or until the top is golden brown; serve.