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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Vermicelli with Chicken and Roasted Peppers Recipe

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This recipe for Vermicelli with Chicken and Roasted Peppers is from PacificSource Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons olive oil
3 garlic cloves, crushed
1 onion, sliced
1 cup roasted red bell pepper strips
1 cup roasted green bell pepper strips
1 cup whipping cream
3 tablespoons tomato paste
2 tablespoons parsley, chopped
2 tablespoons chopped fennel (optional)
1 1/2 teaspoons dried red pepper flakes
1 teaspoon anchovy paste
Salt
Freshly ground pepper
3 1/2 cups chopped, cooked chicken breast
3/4 pound vermicelli, freshly cooked
Directions:
Directions:
Heat oil in large saucepan over medium-high heat. Add garlic then saute 2 minutes. Add onion then cook until golden, about 3 minutes. Stir in pepper strips then cook 5 minutes. Discard garlic.

Add cream, tomato paste, parsley, fennel, pepper flakes, anchovy paste, salt and pepper to saucepan. Cook until thickened, stirring occasionally, about 10 minutes. Add chicken then cook until heated through, about 3 minutes. Toss chicken with vermicelli.
Number Of Servings:
Number Of Servings:
4 - 6 Servings
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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