Recipe By dietarywvm
Rating
Published Apr 4th
Prep 20m Cook 40m Additional - Ready In 1h
Servings 1 9x11-inch baking dish Calories 543.8

This is an easy and delicious pasta dish modeled after a chicken Philly sandwich.

Recipe Ingredients

  • 1 (16 ounce) package uncooked rotini pasta
  • 3 tablespoons margarine
  • 1 pound skinless, boneless chicken breast halves
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • ¼ teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon chicken soup base
  • ½ cup water
  • 1 pound shredded Swiss cheese

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x11-inch baking dish.
  2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  3. 3 Melt the margarine in a large skillet over medium heat, and pan-fry the chicken breasts until the meat is no longer pink inside and the outsides are golden brown, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken into bite-size strips, and set aside.
  4. 4 Cook the onion and green pepper in the same skillet until the onion is translucent, about 5 minutes. Sprinkle the vegetables with salt and black pepper, then stir in the chicken soup base and water until the soup base has dissolved. Place the cooked pasta into the skillet, and stir to combine with the vegetables; mix in the chicken strips and Swiss cheese until thoroughly combined. Spread the mixture into the prepared baking dish.
  5. 5 Bake in the preheated oven until the casserole is hot and the cheese has melted, about 15 minutes.

Nutrition Facts

  • Calories 543.8
  • Carbohydrate 48.7 g
  • Cholesterol 86.3 mg
  • Fat 22.3 g
  • Fiber 2.6 g
  • Protein 35.8 g
  • Saturated Fat 11.3 g
  • Sodium 359.6 mg
  • Sugar 3.7 g

Reviews

  1. AMAZING! The only changes i made was a I used Italian 5 blend cheese and i halfed the recipe since i was just cooking for one.
  2. Really good! I made a few little changes to spice things up but it was a good recipe overall
  3. it was just ok.....dry bland and way too much cheese
  4. This was decent. It was good for a meal but not a family favorite. Thank you for posting so we could all try!
  5. Made this last night exactly as it's written and loved it! My picky roomate even enjoyed it and went back for seconds! We used an italian cheese blend instead of Swiss. We will be making this again!
  6. I changed rotini noodles in for elbow macaroni and the swiss cheese to motzerella cheese. This way was the BOMB! Instead of frying the chicken i boiled it with a little bit of garlic and onion powder. I'm telling you it was one of the best dinners I ever made!
  7. I did not care for this at all but most of my family liked it okay so that is why I am giving it 3 stars. I made it as the directions stated and it was very boring and dry. Needs more flavors and more liquid or sauce or something. I also think 1 lb - Read more ...
  8. I made this exactly as directed it's not horrible but I found it very bland and felt it was missing alot. I will not be making this again.
  9. Let me start out by saying that I am NOT fond of Swiss cheese. That being said this was a fantastic recipe and a hit at our table. The only changes made were very minor. I pre-diced the chicken before pan frying just to eliminate the cool down time before I could safely handle the - Read more ...
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