Thursday, September 6, 2012

Chicken and Feta Vermicelli

Hubs love Feta…anything with Feta….he just eats it straight out of the container.  I am starting to like the saltiness of feta, so this looked like a recipe to try out.  The verdict…DELICIOUS!


  • 8 oz un-cooked vermicelli
  • 2 T olive oil
  • 14.5 oz can diced tomatoes, un-drained
  • 1/4 c white wine
  • 1 1/4 t dried Italian seasoning
  • 1/2 t minced garlic
  • 1/4 t salt
  • 1/4 t black pepper
  • 1/4 t crushed red pepper
  • 1 1/2 cups cubed cooked chicken
  • 4 oz crumbled feta cheese

 chicken vermacelli

Cook pasta according to package directions; drain and keep warm.  In a large skillet heat oil, tomatoes, wine and seasonings;  bring to a boil.  Reduce heat; simmer un-covered for 7 minutes, stirring occasionally.  Add the cooked chicken and simmer for 5 more minutes.  Serve the chicken mixture over the pasta and top with feta cheese.

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