This is a tasty, creamy pasta bake with many different flavours to savour, including four types of cheese. Add as much or as little of the spices as you like to suit your personal taste. It is also good made with gnocchi. Serve with a green salad and garlic bread, if desired.
450g fusilli pasta
3 tablespoons (60ml) olive oil
3 skinless, boneless chicken breast halves - cubed
5 small green capsicums, chopped
3 small red capsicums, chopped
3 small yellow capsicums chopped
3 teaspoons soy sauce
1 cup (250ml) white wine
3 teaspoons lemon juice
4 cups creme fraiche
1 pinch paprika
1 pinch dried oregano
1 pinch ground coriander
1 pinch ground nutmeg
salt and pepper to taste
340g cheddar cheese, grated
310g Swiss cheese, finely grated
100g blue cheese, crumbled
200g Parmesan cheese, grated
2 cups (500ml) milk
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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 frypan over medium heat, heat oil and saute chicken for 8 to 10 minutes. Add green, red and yellow capsicums and continue cooking for another 5 minutes. Stir in soy sauce, wine and lemon juice. Cover frypan, reduce heat to low and simmer for 20 minutes.
Preheat oven to 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, Swiss cheese and blue cheese. Transfer mixture to a 20x30cm 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.