| 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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