| Vermicelli with Chicken and Garlic Mushrooms
1 package of Near East Vermicelli Pasta
1/2 pound of skinned & boned chicken
4 teaspoons of Olive Oil, divided
2 cups of Shiitake Mushrooms Or Button
1/2 cup of Robert Mondavi Coastal
1 1/2 teaspoons of Worcestershire Sauce
1/4 cup of chopped Fresh Parsley
1/2 teaspoon of freshly Ground Pepper
Parmesan Cheese, shaved |
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Bring 8 cups water to rapid boil in a Dutch oven or large saucepan. Gradually add pasta, separating with a fork, if necessary. Boil, uncovered, 8 to 10 minutes or until pasta is tender. Drain in a colander; return to Dutch oven, and set aside. Meanwhile, flatten chicken breasts to 1/2-inch thickness, cut into thin strips. Pour 2 t olive oil into a large nonstick skillet; place over medium-high heat until hot. Add chicken, and saute 3 to 4 minutes or until browned and no longer pink inside. Remove from skillet; set aside. Add remaining 2 t of oil; reduce heat to medium-low. Add mushrooms, and cook 1 minute. Stir in 1/4 c wine and Worcestershire sauce, cover and cook 5 minutes, stirring frequently. Uncover and cook just until liquid evaporates. Reduce heat to medium. Add remaining 1/4 c wine and 1/4 c water to skillet, and bring to a simmer. Stir in contents of Spice Sack and chicken; simmer 1 minute, stirring constantly. Stir in parsley and pepper; toss with pasta. Transfer to a serving dish, and garnish with shaved Parmesan. Suggested Wine: Rovert Mondavi Coastal Sauvignon Blanc Serving size 4 Recipe by: Cooking Light J/F 98, Near East Ad Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar 02, 1998
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