About this recipe:This is a tasty, creamy pasta bake with many different flavours to savour. Add as much or as little of the spices as you like, to suit your personal taste. It is also good made with gnocchi.
500g fusilli pasta
3 tablespoons olive oil
3 skinless, boneless chicken breast fillets - cubed
5 small green peppers, chopped
3 small red peppers, chopped
3 small yellow peppers chopped
3 teaspoons soy sauce
250ml white wine
3 teaspoons lemon juice
2 (500ml) tubs creme fraiche
1 pinch paprika
1 pinch dried oregano
1 pinch ground coriander
1 pinch ground nutmeg
salt and pepper to taste
350g Cheddar cheese, grated
300g Emmentaler cheese, finely grated
100g blue cheese, crumbled (optional)
200g Parmesan cheese, grated
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Method Prep:1hr › Cook:45min › Ready in:1hr45min
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 and reserve.
In a large frying pan over medium heat, heat oil and saute chicken for 8 to 10 minutes. Add green, red and yellow peppers, and continue cooking for another 5 minutes. Stir in soy sauce, wine and lemon juice. Cover pan, reduce heat to low, and simmer for 20 minutes.
Preheat oven to 190 C / Gas 5.
Beat the eggs in a large bowl with the creme fraiche. Season with paprika, oregano, coriander, nutmeg, salt and pepper. Mix in Cheddar, Emmentaler and blue cheeses. Transfer mixture to a 22x33cm 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.