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.
4 pans? Eh. I agree with the comments about the mess, and personally think that each pot being so "sterile" leaves a whole lotta flavor out of this equation. So I did it with two pots -- one for the boiling of pasta, and the second for everything else. Cook the chicken and peppers FIRST, in a large skillet. Drain a little fat, if you want, and then directly add the cream/herb mixture. Cook that down. When the pasta is almost ready (about 1 minute short of finish), drain it and add it to the skillet. Mix all that love up together. Hot and luscious -- you'll be eating all your flavors from one pan, instead of rinsing much of the taste down the drain. Other than the prep style, I thought the ingredients worked really well -- thank you! - 13 Feb 2005 (Review from Allrecipes USA and Canada)
WHOOO-HOOOO!!! This one's a winner! I read the reviews before I made mine, and here's what I did: I preheated my large skillet nice n hot (just before the olive oil in it started to smoke). Then, I added the diced chicken. As the chicken started to cook, I added salt & pepper (a fair amount). While the chicken was going, I heated 2 cups of heavy cream and 2 T butter. I didn't have a drop of milk in the house, and I didn't want to use a whole stick of butter, so... there ya go. Now, back to the chicken: About halfway through the cooking, I tossed in 3 healthy cloves of minced garlic, 2 diced scallions, 1/2 green pepper, and 1/2 yellow pepper (no red in the store that day). I also used 1 cup of Parm instead of 2/3 (all you cheese lovers out there know what I'm talkin' about, wink, wink). And I doubled the dried spices, while omitting the chives (didn't have any, and I had already used fresh scallions anyway). This dish is absolutely wonderful. For those who noted a bland taste, I would recommend seasoning the chicken with salt and pepper, and also tossing in garlic AND scallions along with the peppers while chicken is still cooking. Doing this allows the flavor of all these wonderful veggies to enhance the chicken and the entire dish. I reheated this one stove top the next day: I poured about 1/5 cup of chicken broth into a sauce pan. Then, I added the Chicken Rotini and stirred occasionally while cooking it over medium low to medium heat. Tastes fresh! Deliciou - 02 Apr 2008 (Review from Allrecipes USA and Canada)
Killer. It's like a snooty Chicken Helper. I did add fresh garlic, one sliced onion and half a package of fresh mushrooms because I didn't have enough chicken. I sprinkled just a touch of crushed red pepper flake in the sauce. Very, very good. (My husband thought it was too rich, so next time I might see if I can't slim it down a bit. He also suggested I try this with rock shrimp.) - 10 Nov 2009 (Review from Allrecipes USA and Canada)