Chicken Vermicelli - cooking recipe

Ingredients
    1 (16 ounce) package thin spaghetti or (16 ounce) package vermicelli
    1 green bell pepper, seeded and chopped
    1 onion, chopped
    salt and pepper
    1 tablespoon minced garlic
    2 tablespoons all-purpose flour
    1 (10 ounce) can diced tomatoes with green chilies
    2 cups skim milk
    1 tablespoon Worcestershire sauce
    1 cup frozen green pea
    32 ounces cooked boneless skinless chicken breasts, cubed (4 cups)
    12 ounces shredded reduced-fat cheddar cheese (1.5 cups)
Preparation
    Break pasta into 3 or 4 inch pieces. Cook according to package directions.
    In a large non-stick pot coated with non-stick cooking spray, saute the green pepper, onion and garlic until tender.
    Mix in the flour.
    Add the tomatoes, milk, and Worcestershire sauce. Mix well. stir until mixture comes to a boil and thickens.
    Lower the heat mix in the green peas, mixing well.
    Add the pasta, cheese, chicken. Mix well and heat through. Transfer to a 3 quart baking dish (we used a 9x13) coated with non stick cooking spray.
    TO PREPARE AND EAT NOW: Preheat oven to 350\u00b0F Bake for 20 minutes. It's ready when it's bubbly.
    TO FREEZE: Do not bake before freezing. Cool to room temperature, wrap, label and freeze.
    TO PREPARE AFTER FREEZING: Remove from freezer to defrost fully. Bake for 30-40 minutes in a 350\u00b0F oven which has been preheated.

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