Cream Cheese Chicken Vermicelli
photo by Pamela Steed Hill
- Ready In:
- 6 ounces vermicelli or 6 ounces angel hair pasta
- 4 (4 ounce) boneless skinless chicken breast halves
- 2 tablespoons olive oil
- 1⁄2 cup flour, for dredging (about 1/2 cup)
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 medium shallot, finely chopped
- 1⁄2 cup dry white wine
- 3⁄4 cup chicken broth
- 3⁄4 cup skim milk
- 1⁄3 cup finely grated parmesan cheese
- 6 ounces cream cheese, cut into small pieces
- 2 tablespoons chopped flat leaf parsley, plus more for garnish
- Cook the vermicelli in boiling, salted water until al dente, about 5 minutes. Drain.
- Place the chicken between sheets of plastic wrap and pound lightly to an even thickness, about 1/3 inch.
- Heat a large, deep skillet over medium heat and add the olive oil.
- Spread the flour on a large plate and dredge the chicken in it, shaking off excess.
- Place the chicken in the skillet and season with salt and pepper. Cook until golden on the bottom, 5-6 minutes.
- Turn and cook until golden on the other side and just cooked through, 4-5 minutes longer, depending on thickness. Transfer to a plate.
- Add the shallot and wine to the pan and cook, scraping up browned bits, 2 minutes.
- Add the broth, milk, Parmesan cheese, and cream cheese and cook, stirring gently to melt the cheeses, until the sauce is creamy and slightly thick, 6-7 minutes. Stir in 2 tablespoons of chopped parsley and season with salt and pepper.
- Add the pasta to the sauce and toss to coat. Add the cooked chicken to the pasta and sauce and turn several times to coat.
- To serve, divide the chicken, pasta, and sauce among 4 plates and garnish with chopped parsley.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!