Best Vermicelli With Spicy Chicken Liver Tomato Recipes

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

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.