INGREDIENTS:
3/4 lb. vermicelli, broken in half
3 c. cooked chicken breasts
2 c. chopped tomatoes
3/4 lb. fresh mushrooms, sliced
1 can artichoke hearts
1 pkg. frozen snow pea pods
1 1/2 c. Italian dressing
1/4 lb. pine nuts
3 tsp. basil
DIRECTIONS:
Cook vermicelli as per directions and while still hot, toss with 1/2 cup of Italian dressing. Refrigerate and let marinate. Cook chicken, chop and marinate for at least 2 hours in 1 cup Italian dressing the following: mushrooms, artichokes hearts, snow peas, thawed, pine nuts, basil.
Before serving, combine vermicelli with chopped ingredients. Add tomatoes and chicken. Toss well. Sprinkle with Parmesan cheese, if desired.
INGREDIENTS:
6 tbsp. butter
1 med. onion, cut in thin wedges
1 med. red bell pepper, cut in strips
1 med. yellow bell pepper, cut in strips
1 tsp. minced garlic
3 skinless boneless chicken breast halves, cut into strips
3/4 tsp. salt
1/4 tsp. cracked black pepper
1 (7 oz.) pkg. vermicelli
3/4 c. half & half
1 c. shredded Mozzarella cheese
1/2 c. Parmesan cheese
DIRECTIONS:
Stir in onions, peppers and garlic in melted butter in skillet. Cook 2-3 minutes. Remove from pan with slotted spoon, leaving behind juices. Add chicken, salt and pepper. Stir until chicken is browned, 7-9 minutes.
Prepare vermicelli according to package directions. Drain. Add vegetables, half & half, cheeses to chicken mixture. Reduce heat to medium until cheese melts, 3-5 minutes. Add vermicelli, toss to coat. 4-6 servings.
INGREDIENTS:
2 chicken breasts with all skin and visible fat removed
3 c. cooked extra wide egg noodles
1 can whole tomatoes
1 (6 oz.) can tomato paste with oil drained
3 cloves garlic
1 tbsp. basil
1/2 tbsp. oregano
1 tsp. thyme
1 tsp. rosemary
10-12 fresh mushrooms, sliced
1 med. green pepper, chopped
1/2 med. red onion, chopped
3/4 c. lowfat skim ricotta cheese
1/3 c. lowfat Parmesan cheese
DIRECTIONS:
Cover chicken breast with water and add 1 garlic clove. Bring to boil and simmer 20-25 minutes until breasts are done.
In saucepan, add chopped tomatoes, tomato paste and 2 cloves of minced garlic. Add seasonings and onion and green pepper. Stir and simmer at least 30 minutes.
When chicken has cooled, remove from bones and chop. Add chicken and mushrooms to tomato mixture. Drain fat from reserved chicken stock. Add a few tablespoons to tomato mixture to adjust consistency. Simmer tomato mixture 15 minutes. Add cooked noodles to tomato mixture and stir thoroughly.
Pour into casserole and add ricotta cheese. Mix well. Top with Parmesan. Cover and bake at 375 degrees for 25-30 minutes.
