Chicken and Pasta Stovetop Stew

Chicken and Pasta Stovetop Stew


133 people made this

Try this combination of sauteed chicken breast and creamy herb sauce, all prepared on the stovetop and served in a casserole dish. Very quick and easy recipe.


Serves: 6 

  • 375g spiral pasta
  • 2 cups (500ml) full cream milk
  • 125g 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 capsicum, diced
  • 1/2 red capsicum, diced

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Combine milk and butter in a saucepan over medium heat. Simmer gently, stirring, until mixture has reduced to 1 1/2. Remove pan from heat; whisk in cheese, basil, oregano, chives and parsley. Cover and set aside.
  3. Saute chicken in a large frypan until lightly browned on both sides. Stir in green and red capsicum and cook until vegetables are tender and chicken is no longer pink in the middle.
  4. In a casserole dish combine the hot cooked pasta, chicken mixture and sauce. Mix well and serve immediately.

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