Ingredients Jump to Instructions ↓

  1. 500g fusilli pasta

  2. 3 tablespoons olive oil

  3. 3 skinless, boneless chicken breast fillets - cubed

  4. 5 small green peppers, chopped

  5. 3 small red peppers, chopped

  6. 3 small yellow peppers chopped

  7. 3 teaspoons soy sauce

  8. 250ml white wine

  9. 3 teaspoons lemon juice

  10. 4 eggs

  11. 2 (500ml) tubs creme fraiche

  12. 1 pinch paprika

  13. 1 pinch dried oregano

  14. 1 pinch ground coriander

  15. 1 pinch ground nutmeg salt and pepper to taste

  16. 350g Cheddar cheese, grated

  17. 300g Emmentaler cheese, finely grated

  18. 100g blue cheese, crumbled

  19. 200g Parmesan cheese, grated

  20. 500ml milk

Instructions Jump to Ingredients ↑

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

  2. In a large frying pan over medium heat, heat oil and saute chicken for 8 to 10 minutes. Add green, red and yellow peppers, and continue cooking for another 5 minutes. Stir in soy sauce, wine and lemon juice. Cover pan, reduce heat to low, and simmer for 20 minutes.

  3. Preheat oven to 190 C / Gas 5.

  4. Beat the eggs in a large bowl with the creme fraiche. Season with paprika, oregano, coriander, nutmeg, salt and pepper. Mix in Cheddar, Emmentaler and blue cheeses. Transfer mixture to a 22x33cm baking dish. Sprinkle Parmesan cheese on top, and pour in enough milk to make mixture moist.

  5. Bake in preheated oven for 40 to 45 minutes, or until the top is golden brown; serve.


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