Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
6
Ingredients
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and set aside.
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.
Sauté chicken in a large skillet until lightly browned on both sides. Stir in bell peppers and cook until vegetables are tender and chicken is no longer pink in the middle.
Combine hot cooked pasta, chicken mixture, and sauce in a casserole dish. Mix well and serve immediately.
Nutrition Facts (per serving)
| 468 | Calories |
| 30g | Fat |
| 22g | Carbs |
| 27g | Protein |
