Cream Cheese Chicken Vermicelli
Time to indulge a little. Pasta with a creamy, cheesy, lush sauce warms up a cold winter evening. Add tender chicken breast for a completely satisfying—and very inviting—casual dinner for four. Note: The sauce may seem “soupy” at first, but it will thicken quickly as the cream cheese melts and the pasta is added to it.
INGREDIENTS
Nutrition- 6ounces vermicelli or 6 ounces angel hair pasta
- 4(4 ounce) boneless skinless chicken breast halves
- 2tablespoons olive oil
- 1⁄2
- 1⁄2teaspoon sea salt
- 1⁄2teaspoon fresh ground black pepper
- 1
- 1⁄2cup dry white wine
- 3⁄4cup chicken broth
- 3⁄4cup skim milk
- 1⁄3cup finely grated parmesan cheese
- 6
- 2
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DIRECTIONS
- 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.
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