Best Vermicelli With Chicken And Chorizo Recipes

America's Test Kitchen Mexican-Style Skillet Vermicelli With Cho image

Provided by AmyZoe

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces vermicelli (broken in half)
2 tablespoons vegetable oil
1 onion, minced
salt
2 garlic cloves, minced
1/2 teaspoon cumin
14 1/2 ounces diced tomatoes
8 ounces chorizo sausage
1 1/2 cups low sodium chicken broth
1 chipotle chile in adobo, chopped fine
pepper
2 ounces monterey jack cheese, shredded
1/4 cup cilantro, minced
1/2 cup sour cream

Steps:

Toast the vermicelli with 1 tablespoon of the oil in a 12 inch skillet over medium-high heat until golden, about 5 minutes.
Transfer the noodles to a paper-towel-lined plate and let cool.
Add the remaining 1 tablespoon oil to the skillet and heat over medium heat until shimmering.
Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
Stir in the garlic and cumin and cook until fragrant, about 15 seconds.
Stir in the tomatoes with their juice, the broth, chipotle, and chorizo sausage. Bring to a boil.
Stir in the toasted pasta. Reduce the heat to low, cover and cook, stirring occasionally, until all the liquid is absorbed and the pasta is tender, about 15 minutes.
Season with salt and pepper to taste.
Off the heat, sprinkle evenly with the Monterey Jack, cover, and allow the cheese to melt, about 3 minutes.
Sprinkle with the cilantro.
Serve, passing the sour cream separately.

Nutrition Facts : Calories 689, Fat 40.5, SaturatedFat 15.6, Cholesterol 78.3, Sodium 843, Carbohydrate 52.8, Fiber 3.6, Sugar 6.6, Protein 28.6

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