Cheesy Veggie Chicken Pasta
1 pound fusilli (or other) pasta
3 tablespoons olive oil
3 skinless, boneless chicken breast - cubed
5 small green bell peppers, chopped
3 small red & yellow bell peppers, chopped
3 teaspoons soy sauce
1 cup white wine
3 teaspoons lemon juice
4 eggs
4 cups creme fraiche
1 pinch each paprika, oregano, coriander & nutmeg
salt & pepper to taste
12 ounces Cheddar cheese, shredded
11 ounces Emmentaler cheese, finely shredded
3 1/2 ounces bleu cheese, crumbled (optional)
7 ounces Parmesan cheese, grated
2 cups milk
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 8-10 minutes. Add green, red & yellow bell peppers-continue cooking for another 5 minutes. Stir in soy sauce, wine & lemon juice. Cover skillet, reduce heat to low-simmer for 20 minutes. Preheat oven to 370 degrees F (180 degrees C). Beat the eggs in the creme fraiche. Season with paprika, oregano, coriander & nutmeg - salt & pepper to taste. Mix Cheddar, Emmentaler & bleu cheese. Transfer mixture to a 9x13 inch baking dish. Sprinkle Parmesan on top-pour in enough milk to make mixture moist. Bake in preheated oven for 40-45 minutes or until the top is golden brown.
Metric:
455 g fusilli (or other) pasta
45 ml 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
15 ml soy sauce
235 ml white wine
15 ml lemon juice
4 eggs
910 g creme fraiche
1 g paprika
1 g dried oregano
1 g ground coriander
1 g ground nutmeg
salt & pepper to taste
340 g Cheddar