Baked Cheesy Veggie Chicken Pasta

INGREDIENTS:

1 pound fusilli pasta
3 tablespoons 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
3 teaspoons soy sauce
1 cup white wine
3 teaspoons lemon juice
4 eggs
4 cups creme fraiche
1 pinch paprika
1 pinch dried oregano
1 pinch ground coriander
1 pinch ground nutmeg
salt and pepper to taste
12 ounces Cheddar cheese, shredded
11 ounces Emmentaler cheese, finely shredded
3 1/2 ounces blue cheese, crumbled (optional)
7 ounces Parmesan cheese, grated
2 cups milk

DIRECTIONS:

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 to 10 minutes. Add green, red and yellow bell peppers, and continue cooking for another 5 minutes. Stir in soy sauce, wine, and lemon juice. Cover skillet, reduce heat to low, and simmer for 20 minutes.
Preheat oven to 370 degrees F (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, Emmentaler cheese, and blue cheese. Transfer mixture to a 9×13 inch 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.
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Grilled Chicken Pasta Salad

INGREDIENTS:

8 ounces dry fusilli pasta
1/2 pound boneless, skinless chicken breasts
1/2 cup McCormick® Flavor Medleys Lemon Pepper Saucy Seasoning Blend
1 (14 ounce) can artichokes, drained and chopped
1 green onion, chopped

DIRECTIONS:

Cook pasta according to package directions; drain and set aside.
Broil or grill chicken 5 minutes per side. Brush chicken with 1/4 cup Flavor Medleys. Cook chicken 2 minutes longer or until done. Cut chicken into strips.
Toss with pasta, remaining Flavor Medleys, artichokes, and green onion. Garnish with Parmesan cheese.
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Pasta, Chicken and Artichokes

INGREDIENTS:

1 teaspoon olive oil
1 teaspoon minced garlic
3 skinless, boneless chicken breast halves – cut into strips
1/4 cup chicken broth
1/4 cup fresh chopped broccoli
1/4 cup chopped tomatoes
1/4 (14 ounce) can artichoke hearts, drained and sliced
1/4 cup fresh sliced mushrooms
1 tablespoon red bell pepper, julienned
4 ounces pasta, cooked and drained
salt and pepper to taste
1 tablespoon grated Parmesan cheese
1 teaspoon chopped fresh parsley

DIRECTIONS:

In a large saute pan, heat olive oil over medium high heat and brown the chicken and garlic (about 5 minutes). Remove from the pan and set aside.
Add the chicken broth to the pan; then add the broccoli and tomato and cook for about 5 minutes. Add the artichoke hearts, mushrooms, red bell pepper, cooked chicken and pasta and cook for 3 to 5 more minutes until all are cooked through. Add salt and pepper to taste. After removing the chicken/pasta mixture to a serving bowl, top with Parmesan cheese and fresh chopped Parsley. Serve.
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