Chicken Verdicelieo Recipes

CHICKEN VERMICELLI NOODLES

Steps:

• To a bowl, add the thinly sliced chicken breast. Add 1 tbsp of the sweet soy sauce and stir to evenly coat.
• To a large/deep frying pan or wok, add 1 tbsp of the rapeseed oil and increase the heat to medium. Allow the oil to get hot and then add the chicken and garlic to the pan.
• Fry for around 4 minutes (the chicken should cook quickly as it's thinly sliced). Set the chicken and garlic aside, deglazing the pan with a splash of water.
• Next, add the remaining rapeseed oil along with the veggies (cabbage, onion and carrots). Season with salt and fry on high for around 7 minutes.
• Meanwhile, add the Vermicelli noodles to a bowl with boiling water, covering with a lid/plate and leaving for 2 minutes. Also combine the sweet soy sauce, soy sauce, rice vinegar, and cornstarch in a mixing jug.
• Once the veggies have softened, add the sauce, chicken and noodles into the pan, stirring to combine. Continue to cook until the sauce thickens, this should take around 2 minutes.
• Serve with a sprinkle of chopped spring onion, coriander and chilli flakes.

CHICKEN VERMICELLI

Steps:

• 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°F 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°F oven which has been preheated.

CREAM CHEESE CHICKEN VERMICELLI

Steps:

• Cook the vermicelli in boiling, salted water until al dente, about 5 minutes. Drain.
• Place the chicken between sheets of plastic wrap and pound lightly to an even thickness, about 1/3 inch.
• Heat a large, deep skillet over medium heat and add the olive oil.
• Spread the flour on a large plate and dredge the chicken in it, shaking off excess.
• Place the chicken in the skillet and season with salt and pepper. Cook until golden on the bottom, 5-6 minutes.
• Turn and cook until golden on the other side and just cooked through, 4-5 minutes longer, depending on thickness. Transfer to a plate.
• Add the shallot and wine to the pan and cook, scraping up browned bits, 2 minutes.
• Add the broth, milk, Parmesan cheese, and cream cheese and cook, stirring gently to melt the cheeses, until the sauce is creamy and slightly thick, 6-7 minutes. Stir in 2 tablespoons of chopped parsley and season with salt and pepper.
• Add the pasta to the sauce and toss to coat. Add the cooked chicken to the pasta and sauce and turn several times to coat.
• To serve, divide the chicken, pasta, and sauce among 4 plates and garnish with chopped parsley.