We really like pasta and chicken together with this being one of our favorite ways to enjoy it. What makes it even better is that it’s simple and is packed with good flavor.
The lemon juice and capers give the chicken and vermicelli a unique taste along with mushrooms and fresh tomatoes rounding it out. It’s good this time of year with the fresh vegetables and the butter certainly helps it also.
This is so good that as soon as you’ve had a couple of helpings and emptied the bowl, you’ll lick the bowl! It’s a great dish that turns out extraordinarily good every time!
Lemon Chicken Vermicelli with Vegetables
3 chicken breasts
8 ounces mushrooms, sliced
4 garlic cloves, minced
1 large tomato, large chop
1 pound vermicelli
1 stick butter, cut into small pieces
2 tablespoons capers
Salt and pepper
1 cup Parmesan cheese
2 tablespoons parsley, chopped fine
Sauté chicken breasts in skillet sprayed with cooking spray until done; juices running clear. Cut into strips. Set aside.
In same skillet, sauté mushrooms and garlic for 2-3 minutes.
Add tomatoes and heat through.
Add chicken strips to vegetables. Set aside, keeping warm.
Meanwhile, in a large pot of boiling salted water, cook the vermicelli according to package directions, until al dente. Drain well.
Grate the lemon zest into a large pasta bowl, being careful not to grate the white pith as it is bitter.
Add the juice from the lemon to the bowl.
Add drained pasta to the lemon mixture.
Add butter to pasta and combine.
Place chicken with vegetables, capers and parsley in the pasta bowl.
Season with salt and pepper.
Add Parmesan cheese.
This is delicious! ENJOY!
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Be sure to visit my friend Linda's, my kind of cooking, great blog for a chance to win her wonderful cookbook with lots of easy, delicious recipes!
Check out another great giveaway at Bo's Bowl. He has fantastic recipes and tells great stories connected with his good Southern cooking!