I love this recipe. So does my family. It will make several servings. This version is made with vermicelli, a pasta that is much thinner than regular spaghetti. 'Vermicelli' is Italian for 'little worms', referring to the fact that it is shaped into very thin strands.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Bring a large pot of salted water to a boil. Add chicken breasts and boil until cooked through and juices run clear. Remove chicken from pot, chop into bite size pieces and set aside.

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  • Strain remaining cooking broth, return to pot and bring to a boil. Break pasta in half (will make it easier to mix) and add to boiling broth. Cook for 8 to 10 minutes or until al dente. Drain and return pasta to pot.

  • Meanwhile, saute onion and bell pepper in butter or margarine in a small saucepan. Add tomatoes with green chile peppers, sauteed onion/bell pepper mixture, peas and reserved chicken to pasta. Top with cheese and mix together well.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Pour chicken mixture into a 9x13 inch baking dish and bake in the preheated oven for 25 to 35 minutes.

Nutrition Facts

318 calories; 8.9 g total fat; 74 mg cholesterol; 653 mg sodium. 28.2 g carbohydrates; 31.1 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
01/13/2004
This is excellent. Thanks for sharing the recipe. I will definitely make this again. Read More
(10)
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/13/2004
This is excellent. Thanks for sharing the recipe. I will definitely make this again. Read More
(10)
Rating: 5 stars
01/13/2004
This is excellent. Thanks for sharing the recipe. I will definitely make this again. Read More
(10)