Title: Vermicelli with Chicken and Garlic Mushrooms
Categories: Chicken & p, Cooking lig
Yield: 4 Servings

1 pk Near East Vermicelli Pasta
-W/Roastedgarlic; (7 Oz.)
1/2 lb Skinned And Boned Chicken
-Breast Halves; (About 2)
4 ts Olive Oil; Divided
2 c Shiitake Mushrooms Or Button
-Mushrooms; Thinly Sliced
1/2 c Robert Mondavi Coastal
-Sauvignon Blanc; Divided
1 1/2 ts Worcestershire Sauce
1/4 c Chopped Fresh Parsley
1/2 ts Freshly Ground Pepper
Parmesan Cheese; Shaved

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 1/2-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 1/4 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 1/4 c wine and 1/4 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 on Mar
02, 1998