Chicken Vermicelli Recipe #260449
Yummy chicken and pasta dish!
by RdhdA8
50 min | 30 min prep
SERVES 16
- 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)
- Cook pasta to just done or aldente.
- In large pot, cook onion, garlic and green peppers in non-stick spray or a little olive oil until tender.
- Stir in flour.
- Add the tomatoes, milk, and worcestershire sauce, stirring until mixture comes to a boil and thickens.
- Lower heat and add red peppers (if using) and peas, mixing well.
- Add the noodles, chicken, and cheese stirring to mix well and heat through.
- Pour into a baking dish coated with non-stick spray.
- Can be frozen at this point.
- Thaw.
- Heat for 20 minutes at 350 until bubbly.
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5 stars