Chicken Vermicelli

    25 mins

    Simple flavours of chicken dressed with pesto and badam. Yummy on a busy weeknight.

    42 people made this

    Serves: 6 

    • 275g vermicelli pasta
    • 2 cloves garlic, minced
    • 2 tablespoons olive oil
    • 2 boneless, skinless chicken breast fillets, cooked and chopped
    • 225g pesto
    • 25g toasted almond flakes

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Cook vermicelli in boiling water until al dente. Drain.
    2. In a large saucepan over medium heat, saute minced garlic in olive oil. Add chopped chicken, cooked and drained pasta and pesto and mix well.
    3. Top with toasted almond flakes.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (28)


    Very good. I didn't add almonds on top because I didn't have any, instead I added some parmesan cheese. Yum!  -  16 Aug 2005  (Review from Allrecipes US | Canada)


    I thought this recipe was great. It was simple and delicious. It's a good recipe for trying pesto the first time. Yum.  -  21 Jan 2003  (Review from Allrecipes US | Canada)


    This recipe was very easy. I marinated the chicken with italian dressing and olive oil in the morning, so the chicken got a nice flavor, then in the evening I grilled on my square pan. I also made my own pesto with a recipe from this site called "Easy Pesto". I will definitely make this again.  -  13 Mar 2009  (Review from Allrecipes US | Canada)