Creamy Chicken And Veggie Rotini Recipe

About this recipe

A high-protein dinner featuring tender chicken, vibrant vegetables, and creamy rotini pasta, perfect for a satisfying and wholesome meal.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 500G Filotea Penne Rigate Durum Wheat Semolina Pasta, 500G
• 200 Ml Isigny Sainte Mere Aop Creme Fraiche

Instructions

1. 1. Bring a large pot of water to a boil. Add 4 chicken breasts and cook for 15-20 minutes until fully cooked. Remove the chicken, let it cool slightly, and shred into strips.
2. 2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and 1 diced green bell pepper. Sauté for 5-7 minutes until softened.
3. 3. In the same pot used for the chicken, bring fresh water to a boil. Add 16 oz of penne pasta and cook according to package instructions until al dente. Drain well.
4. 4. Steam 2 cups of frozen mixed vegetables in a steamer or microwave until tender, then drain any excess liquid.
5. 5. In a large mixing bowl, combine the shredded chicken, sautéed onion and bell pepper, cooked penne, steamed vegetables, and 2 cans of creme fraiche. Mix well to coat everything evenly.
6. 6. Transfer the mixture to a serving dish and serve warm. Enjoy your creamy chicken and veggie penne!