"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken and Snow Pea Pasta Recipe

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This recipe for Chicken and Snow Pea Pasta, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeannine Stadtler
Added: Monday, January 16, 2006


6 oz. vermicelli, broken into quarters
2 t. oil
1 lb. boneless, skinless chicken breast halves, cut
crosswise into 1/2 inch wide strips
1 (6 oz.) pkg. frozen snow pea pods, partially thawed
1 c. milk
2 t. cornstarch
1 t. chicken flavored instant boullion
1/2-1 t. minced garlic
1 t. fresh basil
1 c. cherry tomatoes, cut into quarters
1/4 c. grated parmesan cheese

Cook vermicelli to desired doneness as directed on
package. Meanwhile, in non-stick dutch oven or large
sauce pan, heat oil over medium-high heat until hot.
Add chicken; cook until chicken is no longer pink. Add
garlic, to soften and pea pods until thawed, stirring

In small bowl, combine milk, cornstarch, boullion and
basil; blend well. Add to chicken mixture; mix well.
Bring to a boil, stirring constantly. Gently stir in
tomatoes. Remove from heat.

Drain vermicelli; stir into chicken mixture. Sprinkle with
parmesan cheese.

Number Of Servings:
Number Of Servings:
4 people
Preparation Time:
Preparation Time:
25 minutes




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