“I love this recipe. So does my family. It will make several servings. This version is made with vermicelli, a pasta that is much thinner than regular spaghetti. 'Vermicelli' is Italian for 'little worms', referring to the fact that it is shaped into very thin strands.” - by Mary48
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Bring a large pot of salted water to a boil. Add chicken breasts and boil until cooked through and juices run clear. Remove chicken from pot, chop into bite size pieces and set aside.
- Strain remaining cooking broth, return to pot and bring to a boil. Break pasta in half (will make it easier to mix) and add to boiling broth. Cook for 8 to 10 minutes or until al dente. Drain and return pasta to pot.
- Meanwhile, saute onion and bell pepper in butter or margarine in a small saucepan. Add tomatoes with green chile peppers, sauteed onion/bell pepper mixture, peas and reserved chicken to pasta. Top with cheese and mix together well.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour chicken mixture into a 9x13 inch baking dish and bake in the preheated oven for 25 to 35 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 318 cal
- 16%
- Fat
- 8.9 g
- 14%
- Carbs
- 28.2 g
- 9%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"This is excellent. Thanks for sharing the recipe. I will definitely make this again...." See more"
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