Chicken Vermicelli With Walnut Tomato Sauce
 
Roasted Garlic & Olive Oil
Chicken / Poultry
 
Ingredients
  1. 1 tablespoon olive oil
  2. 1/2 pound boneless, skinless chicken breasts, cut into thin strips
  3. 1 cup sliced fresh mushrooms
  4. 1/4 cup coarsely chopped walnuts
  5. 1/4 cup milk
  6. 1/2 cup chopped sun dried tomatoes in olive oil or 1/2 cup chopped fresh tomato
  7. 1 box NEAR EAST® Vermicelli Pasta with Roasted Garlic & Olive Oil
Preparation Instructions
  1. Cook pasta as package directs. Drain; keep warm.
  2. Meanwhile in large skillet, heat 1 tablespoon olive oil over medium-high heat. Add 1/2 pound boneless, skinless chicken breasts, cut into thin strips; cook 2 minutes, stirring frequently. Add 1 cup sliced fresh mushrooms and 1/4 cup coarsely chopped walnuts; cook 3 minutes longer, stirring frequently.
  3. Add 1/4 cup milk, 1/4 cup chopped sun dried tomatoes in olive oil or 1/2 cup chopped fresh tomato and contents of Spice Sack. Bring to a boil; reduce heat to low. Simmer 1 to 2 minutes. Toss with cooked pasta. Serve with grated parmesan cheese if desired.
4 Servings
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Nutrition Information
Calories: 350; Calories from Fat: 163; Total Fat: 18g; Saturated Fat: 3g; Cholesterol: 35mg; Sodium: 216mg; Total Carbs: 29g; Dietary Fiber: 3g; Protein: 20g; Vitamin A: 20%; Vitamin C: 28%; Calcium: 5%; Iron: 12%;