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Creamy Blue Cheese And Vermicelli For One


this recipe is from a "ranzoni" pasta booklet. it is fast, very tasty and easy to double.

Time: 20 minutes


  • cook pasta according to package directions
  • meanwhile in a small skillet melt butter , add mushrooms and onions
  • cook until onion is tender
  • stir in whipping cream and blue cheese
  • cook stirring constantly until cheese is melted and mixture thickened
  • season to taste
  • serve sauce over hot pasta
  • sprinkle with parsley

Number Of Ingredients: 7


  1. vermicelli
  2. butter
  3. mushroom
  4. onions
  5. parsley
  6. whipping cream
  7. blue cheese


Make and share this Creamy Cheese & Bacon Vermicelli recipe from

Recipe From

Provided by BamaBelle30

Time 20m

Yield 4 serving(s)


  • Cook vermicelli according to package directions. Drain, cover and set aside.
  • In small saucepan, saute green onions in margarine or butter.
  • Add milk, cream cheese, parsley, and seasonings.
  • Cook, stirring constantly over low heat until smooth and cheese is melted.
  • Add cooked pasta to pan; toss with cream cheese mixture and bacon.
  • Sprinkle with Parmesan cheese.

Creamy Cheese & Bacon Vermicelli image

Number Of Ingredients: 10


  • 8 ounces vermicelli
  • 1/4 cup sliced green onion
  • 1 tablespoon margarine or 1 tablespoon butter
  • 1 cup milk
  • 4 ounces cream cheese, cubed
  • 3 tablespoons chopped fresh parsley
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (optional)
  • 6 slices bacon, cooked crisply, crumbled
  • grated parmesan cheese


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.

Recipe From

Provided by Pamela Steed Hill

Time 30m

Yield 4 serving(s)


Cream Cheese Chicken Vermicelli image

Number Of Ingredients: 13


  • 6 ounces vermicelli or 6 ounces angel hair pasta
  • 4 (4 ounce) boneless skinless chicken breast halves
  • 2 tablespoons olive oil
  • 1/2 cup flour, for dredging (about 1/2 cup)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 medium shallot, finely chopped
  • 1/2 cup dry white wine
  • 3/4 cup chicken broth
  • 3/4 cup skim milk
  • 1/3 cup finely grated parmesan cheese
  • 6 ounces cream cheese, cut into small pieces
  • 2 tablespoons chopped flat leaf parsley, plus more for garnish

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