About this recipe:A very simple dish that's also sure to please the whole family. Chicken breast pieces are quickly cooked with red and green pepper, then combined with a dead easy Parmesan cream sauce and pasta.
350g fusilli pasta
475ml single cream
60g freshly grated Parmesan cheese
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano
1/2 teaspoon chopped fresh chives
1/2 teaspoon chopped fresh parsley
4 skinless chicken breast fillets - cubed
1/2 green pepper, chopped
1/2 red pepper, chopped
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Method Prep:15min › Cook:25min › Ready in:40min
Bring a large pot of lightly salted water to the boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
Combine single cream and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced by 1/3. Remove pan from heat; whisk in cheese, basil, oregano, chives and parsley. Cover, and set aside.
Saute chicken in a large frying pan until lightly browned on both sides. Stir in green and red pepper, and cook until vegetables are tender, and chicken is no longer pink in the centre.
Combine the hot cooked pasta, chicken mixture and sauce. Mix well, and serve immediately.