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Chicken and Snow Pea Pasta

6 ounces vermicelli -- broken into fourths
2 teaspoons oil
1 pound skinless boneless chicken breast halves
6 ounces snow peas -- frozen, partially thawed
1 cup skim milk
2 teaspoons cornstarch
1 teaspoon chicken bouillon
1/2 teaspoon garlic powder
1/2 teaspoon basil -- dried
1 cup cherry tomatoes -- cut into quarters
1/4 cup grated Parmesan cheese


CHICKEN: cut crosswise into 1/2-inch-wide strips

In large saucepan, cook vermicelli to desired doneness as directed on package. Drain; keep warm.

Meanwhile, in Dutch oven or another large saucepan heat oil over medium-high heat until hot. Add chicken and snow peas; cook until chicken is no longer pink and snow peas are completely thawed, stirring frequently.

In small bowl, combine milk, cornstarch, bouillon, garlic powder and basil; blend well. Add to chicken mixture; mix well. Bring to a boil, stirring constantly. Gently stir in cherry tomatoes. Remove from heat; stir in cooked vermicelli. Serve immediately sprinkled with Parmesan cheese.


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