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Location: Texas, United States

Tuesday, July 13, 2010

Quick Italian Chicken And Pasta

8 oz vermicelli (I used one small box which was a little less)
1 box frozen peas
1 8-oz bottle Italian dressing
4 boneless skinless chicken breasts, cooked and chopped
1/2 to 3/4 cup Parmesan cheese
12-14 cherry tomatoes, halved

Cook vermicelli and peas in boiling water, 10-12 minutes, to desired doneness.
Drain. Heat salad dressing in saucepan; add chicken and heat through. (If you are cooking chicken for the first time, chop and saute, then just add salad dressing once it's cooked and it will heat up in a second.)

Toss chicken and salad dressing mixture with vermicelli and peas. Sprinkle with cheese and tomatoes. Gently toss mixture well.



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