Ingredients
1 package La Fe Rotini Pasta
2 cups half-and-half cream
1⁄2 cup butter
2/3 cup freshly grated Parmesan cheese
1⁄2 teaspoon dried basil leaves
1⁄2 teaspoon dried oregano
1⁄2 teaspoon chopped fresh chives
1⁄2 teaspoon chopped fresh parsley
4 skinless, boneless chicken breast halves – cubed
1⁄2 green bell pepper, chopped
1⁄2 La Fe Red Pepper, chopped

Directions
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STEP ONE
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. Combine half-and-half and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced to 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover, and set aside.
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STEP TWO
Saute chicken in a large skillet until lightly browned on both sides. Stir in green and red bell pepper, and cook until vegetables are tender, and chicken is no longer pink in the middle.
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STEP THREE
In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce. Mix well, and serve immediately.