CHICKEN AND VERMICELLI SOUP
Provided by Robert Irvine : Food Network
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Rub the chicken and duck carcasses in vegetable oil and brown in a large stock pot over medium-high heat. Reduce to medium heat and add the celery, onions, carrots, and water. Let simmer on medium heat for 1 hour. Add rosemary, thyme, parsley, mushrooms and noodles, and simmer for an additional 30 minutes. Season with salt and pepper. Ladle soup into bowls and serve with noodles.
CHICKEN VERMICELLI
This recipe comes from Holly Clegg's Trim and Terrific Freezer Friendly Meals. This actually turned out to be a much lighter version of a family favorite that used a whole stick of butter! Comfort type food that can be made ahead for a quick meal! You can use leftover chicken or purchase a rotisserie chicken from your local deli. The original recipe called for 1/2 cup roasted red peppers which we omitted for family preference. Mushrooms would be a nice addition!
Provided by JackieGK
Categories One Dish Meal
Time 50m
Yield 16 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 292.6, Fat 6.7, SaturatedFat 3.2, Cholesterol 61.1, Sodium 308.9, Carbohydrate 25.4, Fiber 0.6, Sugar 1.2, Protein 31.2
CREAM CHEESE CHICKEN VERMICELLI
Time to indulge a little. Pasta with a creamy, cheesy, lush sauce warms up a cold winter evening. Add tender chicken breast for a completely satisfying-and very inviting-casual dinner for four. Note: The sauce may seem "soupy" at first, but it will thicken quickly as the cream cheese melts and the pasta is added to it.
Provided by Pamela Steed Hill
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 640.4, Fat 27.9, SaturatedFat 11.5, Cholesterol 127.7, Sodium 859.5, Carbohydrate 50.4, Fiber 1.9, Sugar 3.1, Protein 39.9
A HOMEMADE SAN FRANCISCO TREAT: CHICKEN VERMICELLI RICE
Years ago, I came up with my clone of a dish my children really enjoyed. I wanted to use the freshest ingredients that I usually have on hand. Many years later, I find myself still making it. If serving a beef dish, substitute chicken bouillon with beef bouillon. Angel hair pasta can be broken into small pieces in place of vermicelli.
Provided by SHORECOOK
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes.
- Pour water over the rice mixture. Stir chicken bouillon, parsley, garlic powder, and onion powder into the water; bring to a boil, place a cover on the saucepan, reduce heat to low, and cook until the water has absorbed into the rice and pasta, about 25 minutes.
Nutrition Facts : Calories 223.5 calories, Carbohydrate 42.4 g, Cholesterol 7.8 mg, Fat 3.6 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 2 g, Sodium 310.7 mg, Sugar 0.6 g
LUCKY'S CHICKEN ROASTED WITH VERMICELLI AND GARLIC
Provided by Nancy Harmon Jenkins
Categories dinner, pastas, roasts, main course
Time 1h30m
Yield Six servings
Number Of Ingredients 7
Steps:
- Add one teaspoon of the salt to the cup of water and set aside. In a small saucepan, heat the half-cup of olive oil over medium-low heat. Add the minced garlic to the warm oil and saute very gently until the garlic starts to brown. Watch carefully, because the minced garlic can quickly turn from "starting to brown" to burned - and the acrid taste and flavor of burned garlic is undesirable. As soon as the garlic starts to brown, add the salted water and cook over medium heat until almost all the water has evaporated. Remove from the heat and set aside to cool for about 30 minutes.
- Preheat the oven to 450 degrees.
- Bring a pot of water large enough to contain the egg vermicelli to a boil. Add 1 teaspoon of salt and the pasta. Cook for just 30 seconds. Drain immediately and refresh the pasta under cold running water. Drain well and combine the pasta with the garlic mixture.
- Divide the vermicelli into six equal mounds in a roasting pan just large enough to accommodate all the chicken halves. Brush the chicken halves with virgin olive oil and sprinkle with the remaining salt and freshly ground black pepper. Place a chicken half on top of each mound of vermicelli and roast for 30 to 35 minutes, until the chicken is golden and cooked through, and the edges of the vermicelli are browned and crispy. If vermicelli does not brown sufficiently on the edges, remove the excess chicken fat from the roasting pan and place the pan under a preheated broiler for one to three minutes to brown.
- With a slotted spatula, lift each chicken half with its vermicelli onto a heated serving dish. Serve immediately.
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