Chicken Rotini Stovetop Casserole

Today I am making Chicken Rotini

Ingredients:

• 1 (12 ounce) package rotini pasta
• 1 cup half-and-half cream
• 1/4 cup butter
• 1/3 cup freshly grated Parmesan cheese ( I use the shredded shaker kind from KRAFT)
• 1/4 teaspoon dried basil leaves
• 1/4 teaspoon dried oregano
• 1/4 teaspoon chopped fresh chives
• 1/4 teaspoon chopped fresh parsley
• 2 skinless, boneless chicken breast halves - cubed
• 1 green bell pepper, chopped (optional)
• 1 red bell pepper, chopped (optional)

Directions:

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. (if you want to: 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.

All in all