Baked Cheesy Veggie Chicken Pasta Recipe

Ingredients
1. Skinless boneless chicken breasts halves- cubed (3)
2. fusilli pasta (1pound)
3. white wine (1c)
4. soy sauce (3tsp)
5. chopped yellow bell peppers (3small)
6. chopped red bell peppers (3small)
7. chopped green bell peppers (5small)
8. olive oil (3tbsp)
9. finely shredded Emmentaler cheese (11ounces)
10. shredded cheddar cheese (12ounces)
11. salt and pepper (to taste)
12. ground nutmeg (1pinch)
13. dried oregano (1pinch)
14. paprika (1pinch)
15. crème fraiche (4c)
16. eggs (4c)
17. lemon juice (3tsp)
18. milk (2c)
19. grated parmesan cheese (7ounces)
20. blue cheese, crumbled (3 ½ ounces)
21. ground coriander (1 pinch)

Method of preparation:-
1. Take a large pot, boil salted water in it and then cook pasta in boiling water for about 8 to 10 minutes until the pasta gets soft. Drain it and keep it aside.

2. Take a large frying pan, place it over medium heat. Heat oil in the pan and then saute chicken in oil for about 8 to 10 minutes. Add yellow, red and green bell peppers in it and cook them for about 5 minutes. Then mix wine, soy sauce and lemon juice in it. Now turn down the heat to low, cover the pan and keep it to simmer for about 20 minutes.

3. Heat the oven to 370 degrees F (180 degrees c). Take a large bowl, beat egg and crème friache in it. Then season it with nutmeg, coriander, oregano, paprika, salt and pepper. Mix blue cheese, Emmentaler cheese and cheddar cheese in it.

4. Now place this mixture in baking dish of 9*13 inches. Dust the parmesan cheese over it. To make the mixture moist pour milk over it. Place the dish in oven and bake it for 40 to 45 minutes until the top gets golden brown and then serve it.