Total Time
1hr
Prep 35 mins
Cook 25 mins

Penne or rigatoni will also work great for this :)

Ingredients Nutrition

Directions

  1. Set oven to 350°F.
  2. Grease a medium size casserole dish.
  3. Cook the pasta in boiling water until just al dente; drain and set aside.
  4. In a skillet heat butter over medium heat.
  5. Add in chicken, onion and garlic; cook for about 4 minutes or until the chicken is lightly browned.
  6. Add in red bell pepper and peas; cook stirring occasionally or until veggies are just crisp-tender.
  7. Mix in cream cheese, broth, wine, basil, seasoned salt and pepper; cook stirring until the cream cheese has melted.
  8. Toss in the cooked pasta.
  9. Transfer to baking dish.
  10. Bake for about 25-30 minutes or until hot and bubble.
  11. Sprinkle with grated cheese and return to oven to melted.

Reviews

(1)
Most Helpful

I only used 1 cup of a mozzerella/cheddar mix; next time I will definitely use two (I've been adding it with the leftovers, which isn't quite the same). I also added the red peppers with the cheese so they would stay crisper. I'm not sure precisely what the baking is supposed to accomplish--next time I think I will just blend it all over a medium-low heat (in a non-stick pot, of course) till the cheeses are blended. I'll use more peppers next time. Maybe some broccoli. Seasoned chicken breast strips, too, for a little extra flavor.

anonymous23 February 02, 2004

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