- 1 pound fusilli pasta
- 3 tablespoons olive oil
- 3 skinless, boneless chicken breast halves – cubed
- 5 small green bell peppers, chopped
- 3 small red bell peppers, chopped
- 3 small yellow bell peppers chopped
- 3 teaspoons soy sauce
- 1 cup white wine
- 3 teaspoons lemon juice
- 4 eggs
- 4 cups creme fraiche
- 1 pinch paprika
- 1 pinch dried oregano
- 1 pinch ground coriander
- 1 pinch ground nutmeg
- salt and pepper to taste
- 12 ounces Cheddar cheese, shredded
- 11 ounces Emmentaler cheese, finely shredded
- 3 1/2 ounces blue cheese, crumbled (optional)
- 7 ounces Parmesan cheese, grated
- 2 cups milk
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
- In a large skillet over medium heat, heat oil and saute chicken for 8 to 10 minutes. Add green, red and yellow bell peppers, and continue cooking for another 5 minutes. Stir in soy sauce, wine, and lemon juice. Cover skillet, reduce heat to low, and simmer for 20 minutes.
- Preheat oven to 370 degrees F (180 degrees C).
- Beat the eggs in a large bowl with the creme fraiche. Season with paprika, oregano, coriander, nutmeg, and salt and pepper to taste. Mix in Cheddar cheese, Emmentaler cheese, and blue cheese. Transfer mixture to a 9×13 inch baking dish. Sprinkle Parmesan cheese on top, and pour in enough milk to make mixture moist.
- Bake in preheated oven for 40 to 45 minutes, or until the top is golden brown; serve.