Best Chicken Verdicelieo Recipes

Chicken Vermicelli Noodles image

Provided by Mimi Harrison

Categories mains

Time 20m

Number Of Ingredients 16

350 g chicken breast, thinly sliced ((£2.20))
4 cloves of garlic, finely chopped ((£0.69/3)=(£0.23))
1 large Chinese cabbage, thinly sliced ((1.00))
3 carrots, chopped into thin match sticks ((£0.30))
1 white onion, thinly sliced ((£0.65/3)=(£0.22))
200 g Vermicelli ((£0.70))
1 bunch of fresh coriander, torn to serve ((£0.50))
3 spring onions, thinly sliced ((£0.40))
1 lime, wedges to serve ((£0.20))
200 ml chicken stock
5 tbsp sweet soy sauce
2 tbsp normal soy sauce
1 tbsp cornstarch
1 tbsp rice vinegar
2 tbsp rapeseed oil
Optional chilli flakes

Steps:

To a bowl, add the thinly sliced chicken breast. Add 1 tbsp of the sweet soy sauce and stir to evenly coat.
To a large/deep frying pan or wok, add 1 tbsp of the rapeseed oil and increase the heat to medium. Allow the oil to get hot and then add the chicken and garlic to the pan.
Fry for around 4 minutes (the chicken should cook quickly as it's thinly sliced). Set the chicken and garlic aside, deglazing the pan with a splash of water.
Next, add the remaining rapeseed oil along with the veggies (cabbage, onion and carrots). Season with salt and fry on high for around 7 minutes.
Meanwhile, add the Vermicelli noodles to a bowl with boiling water, covering with a lid/plate and leaving for 2 minutes. Also combine the sweet soy sauce, soy sauce, rice vinegar, and cornstarch in a mixing jug.
Once the veggies have softened, add the sauce, chicken and noodles into the pan, stirring to combine. Continue to cook until the sauce thickens, this should take around 2 minutes.
Serve with a sprinkle of chopped spring onion, coriander and chilli flakes.

Nutrition Facts : Calories 467 kcal, Carbohydrate 67 g, Protein 32 g, Fat 9 g, ServingSize 1 serving

Chicken Vermicelli image

Provided by JackieGK

Time 50m

Yield 16 serving(s)

Number Of Ingredients 12

1 (16 ounce) package thin spaghetti or 1 (16 ounce) package vermicelli
1 green bell pepper, seeded and chopped
1 onion, chopped
salt and pepper
1 tablespoon minced garlic
2 tablespoons all-purpose flour
1 (10 ounce) can diced tomatoes with green chilies
2 cups skim milk
1 tablespoon Worcestershire sauce
1 cup frozen green pea
32 ounces cooked boneless skinless chicken breasts, cubed (4 cups)
12 ounces shredded reduced-fat cheddar cheese (1.5 cups)

Steps:

Break pasta into 3 or 4 inch pieces. Cook according to package directions.
In a large non-stick pot coated with non-stick cooking spray, saute the green pepper, onion and garlic until tender.
Mix in the flour.
Add the tomatoes, milk, and Worcestershire sauce. Mix well. stir until mixture comes to a boil and thickens.
Lower the heat mix in the green peas, mixing well.
Add the pasta, cheese, chicken. Mix well and heat through. Transfer to a 3 quart baking dish (we used a 9x13) coated with non stick cooking spray.
TO PREPARE AND EAT NOW: Preheat oven to 350°F Bake for 20 minutes. It's ready when it's bubbly.
TO FREEZE: Do not bake before freezing. Cool to room temperature, wrap, label and freeze.
TO PREPARE AFTER FREEZING: Remove from freezer to defrost fully. Bake for 30-40 minutes in a 350°F oven which has been preheated.

Nutrition Facts : Calories 292.6, Fat 6.7, SaturatedFat 3.2, Cholesterol 61.1, Sodium 308.9, Carbohydrate 25.4, Fiber 0.6, Sugar 1.2, Protein 31.2