4 pans? Eh. I agree with the comments about the mess, and personally think that each pot being so "sterile" leaves a whole lotta flavor out of this equation. So I did it with two pots -- one for the boiling of pasta, and the second for everything else. Cook the chicken and peppers FIRST, in a large skillet. Drain a little fat, if you want, and then directly add the cream/herb mixture. Cook that down. When the pasta is almost ready (about 1 minute short of finish), drain it and add it to the skillet. Mix all that love up together. Hot and luscious -- you'll be eating all your flavors from one pan, instead of rinsing much of the taste down the drain. Other than the prep style, I thought the ingredients worked really well -- thank you!
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4 pans? Eh. I agree with the comments about the mess, and personally think that each pot...