1 cup chopped sweet peppers, preferably multi-colored
5 cloves garlic
16 ounces half-and-half or heavy cream
1½ cups Shredded Six-cheese blend or any shredded cheese you like
1 Tablespoon Salt
1 pound Thin Spaghetti
1 Tablespoon Salt for boiling spaghetti
3-4 Tablespoons Olive Oil
½ Teaspoon Oregano
½ Teaspoon Marjoram
½ Teaspoon Paprika
2 Tablespoons fresh Parsley
¼ Cup Parmesan, grated
Instructions
Fill a stockpot ⅔ full with water and 1 tablespoon salt. Saute the onions, garlic, carrots, and peppers in the olive oil in a large saute pan. Cut the chicken breast into small cubes and add to the pan. Cook for about 8 - 10 minutes. Add the half-and half or heavy cream, the oregano, marjoram and paprika. Lower the heat and simmer while your pasta cooks. Add the pasta to the boiling water and cook for 8 minutes (if you use a different pasta, cook according to package instructions). Drain your pasta. Add the 1½ cups cheese and stir well. Portion into pasta bowls and top the pasta with a generous amount of sauce. Garnish with grated Parmesan and parsley. Enjoy!
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2013/01/for-the-love-of-pasta.html