Baked Cheesy Veggie Chicken Pasta

May 09, 2023May 9, 20230 10
Baked Cheesy Veggie Chicken Pasta for a Comforting Home Cooked Meal
in Pasta

Prep

30 min

Cook

45 min

Ready In

1 hr 15 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 pound fusilli pasta
3 tablespoons olive oil
3 skinless , boneless chicken breast halves - cubed
5 small green bell peppers , chopped
3 small red bell peppers , chopped
3 small yellow bell peppers chopped
3 teaspoons soy sauce
1 cup white wine
3 teaspoons lemon juice
4 eggs
4 cups creme fraiche
1 pinch paprika
1 pinch dried oregano
1 pinch ground coriander
1 pinch ground nutmeg
salt and pepper to taste
12 ounces Cheddar cheese , shredded
11 ounces Emmentaler cheese , finely shredded
3 1/2 ounces blue cheese , crumbled ( optional )
7 ounces Parmesan cheese , grated
2 cups milk

Nutrision Information

Servings Per Recipe
8
Calories
880
Sugar
7g
Fat
56g
This Baked Cheesy Veggie Chicken Pasta recipe is a twist on the classic macaroni and cheese dish. It incorporates tender chicken breast and a colorful mix of bell peppers for added texture and flavor. The dish is then baked in the oven with a creamy cheese mixture and a splash of milk for added creaminess. The end result is a comforting, hearty pasta dish that is perfect for a cold winter night or a comforting meal any time of year. Plus, it makes great leftovers!

Instructions

1.Preheat the oven to 375 degrees F (190 degrees C).
2.Bring a large pot of salted water to a boil. Add the fusilli pasta and cook for 8-10 minutes, or until al dente. Drain and set aside.
3.In a large skillet, heat the olive oil over medium-high heat. Add the cubed chicken and cook for 5-7 minutes, or until no longer pink. Remove the chicken from the pan and set aside.
4.In the same skillet, sauté the green, red, and yellow bell peppers until tender, about 5-7 minutes.
5.Add the soy sauce, white wine, and lemon juice to the skillet with the bell peppers. Simmer for 5 minutes, or until the sauce has reduced by half. Remove from heat.
6.In a large bowl, whisk together the eggs, creme fraiche, paprika, oregano, coriander, nutmeg, salt, and pepper. Add the Cheddar cheese, Emmentaler cheese, blue cheese (if using), and Parmesan cheese to the bowl and mix well.
7.Add the cooked pasta, chicken, and bell pepper mixture to the cheese mixture. Mix well.
8.Pour the mixture into a large baking dish. Pour the milk over the top of the pasta mixture.
9.Bake in the preheated oven for 40-45 minutes, or until bubbly and golden brown on top.

PROS

This recipe results in a delicious and comforting meal that is perfect for a cozy night in.
It is packed with protein and vegetables, making it a well-balanced dish.

Leftovers are great for lunch the next day or can be frozen for later.

CONS

This recipe requires several steps and takes some time to prepare.
It is not a quick and easy meal.

HEALTH & BENEFITS

This recipe contains a variety of nutrients from the chicken and bell peppers, including protein, vitamin C, and vitamin A. The cheese and creme fraiche add a significant amount of fat to the dish, so it should be enjoyed in moderation as part of a balanced diet.

Print

Leave a Reply

Your email address will not be published.