| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Chicken & p, Cooking lig | 4 | Servings |
INGREDIENTS
| 1 | pk | Near East Vermicelli Pasta W/Roastedgarlic; (7 Oz.) |
| 1/2 | lb | Skinned And Boned Chicken Breast Halves; (About 2) |
| 4 | ts | Olive Oil; Divided |
| 2 | c | Shiitake Mushrooms Or Button Mushrooms; Thinly Sliced |
| 1/2 | c | Robert Mondavi Coastal Sauvignon Blanc; Divided |
| 1 1/2 | ts | Worcestershire Sauce |
| 1/4 | c | Chopped Fresh Parsley |
| 1/2 | ts | Freshly Ground Pepper |
| Parmesan Cheese; Shaved |
INSTRUCTIONS
Bring 8 cups water to rapid boil in a Dutch oven or large saucepan. Gradually add pasta, separating with a fork, if necessary. Boil, uncovered, 8 to 10 minutes or until pasta is tender. Drain in a colander; return to Dutch oven, and set aside. Meanwhile, flatten chicken breasts to 1/2-inch thickness, cut into thin strips. Pour 2 t olive oil into a large nonstick skillet; place over medium-hihgh heat until hot. Add chicken, ans saute 3 to 4 minutes or until browned and no longer pink inside. Remove from skillet; set aside. Add remaining 2 t of oil; reduce heat to medium-low. Add mushrooms, and cook 1 minute. Stir in 1/4 c wine and Worcestershire sauce, cover and cook 5 minutes, stirring frequently. Uncover and cook just until liquid evaporates. Reduce heat to medium. Add remaining 1/4 c wine and 1/4 c water to skillet, and bring to a simmer. Stir in contents of Spice Sack and chicken; simmer 1 minute, stirring constantly. Stir in parsley and pepper; toss with pasta. Transfer to a serving dish, and garnish with shaved Parmesan. Suggested Wine: Rovert Mondavi Coastal Sauvignon Blanc Recipe by: Cooking Light J/F 98, Near East Ad Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar 02, 1998
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