Vermicelli Herbed Chicken

    Vermicelli Herbed Chicken

    (1209)
    2saves
    35min


    1139 people made this

    About this recipe: For me, this is a great dish on a rainy night. I pre-cook the chicken and then make it in a frying pan in just 25 mins! Basil adds flavour and mirchis add spice!

    Ingredients
    Serves: 4 

    • 250g vermicelli noodles
    • 2 tsp olive oil
    • 1 small onion, finely chopped
    • 1 clove garlic, chopped
    • 400g chopped tomatoes
    • 4 boneless chicken breasts - cooked and cubed
    • 1 small bunch fresh basil, chopped
    • 1/2 teaspoon salt
    • 1/2 dried crushed red chillies (optional)
    • 4 tablespoons freshly grated Parmesan

    Directions
    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Cook pasta according to packet instructions. Drain, and set aside.
    2. In a large frying pan, heat oil over medium-high heat. Sauté the onions and garlic. Stir in the tomatoes, chicken, basil, salt and chillies. Reduce heat to medium, and cover frying pan. Simmer for about 5 minutes, stirring frequently.
    3. Toss sauce with pasta to coat and heat through. Serve with Parmesan.
    See all 12 recipes

    Recently viewed

    Reviews and Ratings
    Global ratings:
    (1209)

    Reviews in English (1215)

    by
    245

    Awesome flavor, quick and simple to make. I did use 2 cans of basil, garlic and oregano diced tomatoes with their juices instead of fresh tomatoes other than that I followed the recipe. The only reason I gave this a 4 stars is because the sauce was watery, maybe I will use less of the juices and let it reduce before serving. I will definately be making this again.(Update: I did make this again and still used 2 cans of basil, garlic and oregano diced tomatoes but drained the juices from one can and then while cooking I let the sauce reduce until it was thick enough and not watery.)  -  20 Jul 2007  (Review from Allrecipes US | Canada)

    by
    197

    I love this recipe. I used fresh garden tomatoes, tripled the garlic, added dried oregano, and omitted salt. Because the tomato mixture doesn't really make a sauce, I added 1 cup of white wine and just under a cup of chicken broth. Let everything simmer and it was simply delicious and light. The grated parmesan cheese is an essential finishing touch. I will definitely include this dish in my regular rotation. Thanks!  -  21 Jul 2007  (Review from Allrecipes US | Canada)

    by
    110

    This was very tasty. I didn't have fresh tomatoes on hand so I added a 14 oz. can of diced tomatoes. I'm sure this is even better with fresh tomatoes. If using canned tomatoes, I think 1 tsp. sugar would help cut the tang of the tomatoes. My husband enjoyed this so I'll make this again!  -  13 Oct 2001  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate