food recipes

Baked Cheesy Veggie Chicken Pasta



Nutrition : 258 calories,
3.2 stars - based on 168 reviews
Yield : 12 servings

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 ½ ounces blue cheese, crumbled
  • 7 ounces Parmesan cheese, grated
  • 2 cups milk

Directions

  • 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 and reserve.
  • In a large skillet over medium heat, heat oil and saute chicken for 8 to 10 minutes. Add green, red and yellow bell peppers, and continue cooking for another 5 minutes. Stir in soy sauce, wine, and lemon juice. Cover skillet, reduce heat to low, and simmer for 20 minutes.
  • Preheat oven to 370 degrees F (180 degrees C).
  • Beat the eggs in a large bowl with the creme fraiche. Season with paprika, oregano, coriander, nutmeg, and salt and pepper to taste. Mix in Cheddar cheese, Emmentaler cheese, and blue cheese. Transfer mixture to a 9x13 inch 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.

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