Vermicelli with chicken and garlic mushrooms

4 Servings

Ingredients

Quantity Ingredient
1 pack Near East Vermicelli Pasta W/Roastedgarlic; (7 Oz.)
½ pounds Skinned And Boned Chicken Breast Halves; (About 2)
4 teaspoons Olive Oil; Divided
2 cups Shiitake Mushrooms Or Button Mushrooms; Thinly Sliced
½ cup Robert Mondavi Coastal Sauvignon Blanc; Divided
1½ teaspoon Worcestershire Sauce
¼ cup Chopped Fresh Parsley
½ teaspoon Freshly Ground Pepper
Parmesan Cheese; Shaved

Directions

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 ½-inch thickness, cut into thin strips. Pour 2 t olive oil into a large nonstick skillet; place over medium-hihgh heat until hot. Add chicken, ans 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 ¼ 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 ¼ c wine and ¼ 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 Recipe by: Cooking Light J/F 98, Near East Ad Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 02, 1998

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