Chicken Vermicelli

Ingredients

• 1 (16 ounce) package spaghetti or vermicelli

• 1 green pepper, chopped
• 1 onion, chopped
• salt and pepper
• 1 tablespoon minced garlic clove
• 2 tablespoons flour

• 1 (10 ounce) can Rotel tomatoes
• 2 cups milk, could use skim
• 1 tablespoon worcestershire sauce
• 1 cup frozen peas
• 4 cups cooked chicken, chopped
• 1 1/2 cups cheddar cheese
• 1/2 cup roasted red pepper (optional)

Directions

1. 1

   Cook pasta to just done or aldente.

2. 2

   In large pot, cook onion, garlic and green peppers in non-stick spray or a little olive oil until tender.

3. 3

   Stir in flour.

4. 4

   Add the tomatoes, milk, and worcestershire sauce, stirring until mixture comes to a boil and thickens.

5. 5

   Lower heat and add red peppers (if using) and peas, mixing well.

6. 6

   Add the noodles, chicken, and cheese stirring to mix well and heat through.

7. 7

   Pour into a baking dish coated with non-stick spray.

8. 8

   Can be frozen at this point.

9. 9

   Thaw.

10. 10

    Heat for 20 minutes at 350 until bubbly.