Cream Cheese Chicken Vermicelli Food

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.

CREAMY VEGGIE VERMICELLI

Steps:

• In a large skillet, saute broccoli and asparagus in butter for 8-10 minutes or until crisp-tender. Meanwhile, cook vermicelli according to package directions., In a large saucepan, cook and stir the cream cheese and milk over medium heat until smooth. Add the Parmesan cheese, salt and pepper; cook 2 minutes longer or until blended. Remove from the heat., Stir lemon zest into the vegetables. Drain vermicelli; place in a large serving bowl. Add vegetables and cheese sauce; toss to coat. Serve immediately.

CREAMY CHICKEN TETRAZZINI

Steps:

• Heat oven to 350°F. Spray 2 (11x7-inch) glass baking dishes with cooking spray.
• Cook and drain vermicelli as directed on package, using minimum cook time. Return to saucepan; add broth and toss to coat.
• In large bowl, mix chicken, soups, sour cream, mushrooms, Parmesan cheese, pepper and salt. Add vermicelli; toss well. Divide mixture between baking dishes. Sprinkle with Cheddar cheese.
• Cover; bake 30 minutes. Uncover; bake 5 minutes longer or until cheese is bubbly.

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.

CREAMY CHEESE & BACON VERMICELLI

Steps:

• 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.