Cooking web notes

Chicken with Sun-dried Tomatoes, Garlic and Vermicelli

This dish incorporates foods I love ~ chicken, pasta, mushrooms, sun-dried tomatoes and especially garlic.  The aroma of the sautéing garlic is enticing!

What would we do without garlic?  To me, garlic is addicting!  When I eat a little, I want some more!  Thankfully, for the people around me, I don’t eat it raw (yet.)  Garlic has quite a reputation.  It has supposedly aided everything from curing countless illnesses to warding off vampires and evil spirits.  Believing garlic would increase their physical strength when building the pyramids, the Egyptians fed it to the slaves.  In these times, Americans consume 300 million pounds of garlic a year!  I certainly eat my share, do you?

I cook with garlic on a regular basis and probably like you; have read many times about the health benefits of garlic.  It promotes the well-being of the heart and immune systems with antioxidant properties and helps maintain healthy blood circulation.  Garlic is also great for your pets; cats, dogs and particularly horses should you have one.  It is even effective as a natural insect repellant.  And….if you are worried about vampires stalking you, relax in a “garlic delight” bubble bath!

Now, to combine garlic with chicken:  this recipe I came up with is one of our favorites.  The succulent chicken, pasta and garlic combination hits the spot; being a flavorful, quick dish that you will love when you try it!

Chicken with Sun-dried Tomatoes, Garlic and Vermicelli

Ingredients:

3 cups vermicelli

2 tablespoons olive oil

3 chicken breasts cut into ½” thick strips

3 shallots, thinly sliced

6 garlic cloves, sliced or chopped

1 ½ cup fresh mushrooms, sliced

½ cup low-sodium chicken broth, more if needed

¼ teaspoon dried oregano

¼ teaspoon dried basil

¾ cup sun-dried tomatoes, chopped

1/3 cup black olives, sliced

Salt and pepper, to taste

3 tablespoons Parmesan cheese, grated

Method:

Cook the vermicelli in boiling water according to directions and drain well.

Sauté chicken strips in olive oil until done.  Set aside on plate.

Add shallots, mushrooms to skillet and cook until soft.

Add garlic and sauté.

Blend chicken broth, herbs, salt and pepper, tomatoes and black olives in skillet with mushroom mixture.

Simmer until broth has reduced and thickened slightly.

Combine chicken and cooked pasta in skillet with tomato mixture.  Simmer on low heat until heated through.

Serve on a platter or in a bowl and top with Parmesan cheese.

ENJOY!!!

This entry was posted on Tuesday, December 20, 2011 at 4:33 AM and is filed under Chicken, Entree, Mushrooms, Olives, Parmesan, Pasta, Shallots, Tomatoes, Vegetables, Vermicelli. You can follow any responses to this entry through the RSS 2.0. You can leave a response.