baked cheesy veggie chicken pasta

Ingredients

• Servings: 12
• 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
• 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

Recipe

Cook Time: 45 mins Ready Time: 1 hr 45 mins


• 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, , 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.