Chicken with Peas, Prosciutto and Vermicelli

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Chicken with Peas, Prosciutto and Vermicelli
Chicken with Peas, Prosciutto and Vermicelli
1 lb. Raley's boneless, skinless chicken breasts, cut into bite-size strips
Flour for dredging
1 tbsp. butter
1 (14.5- oz.) can reduced-sodium chicken broth
1/3 cup broken vermicelli pasta
1 tsp. basil
4 strips prosciutto (in our Deli), chopped
1/2 cup tiny grape tomatoes
1/4 cup shelled fresh peas or thawed frozen peas
Salt to taste
Pepper to taste

Prep: 10 minutes, Cook: 25 minutes, Serves: 4

1. Dredge chicken in flour and shake off excess. Melt butter in a medium skillet; brown chicken well on both sides. Add broth, pasta, basil and prosciutto to skillet, pressing pasta under the liquid.

2. Cook over medium heat for about 10 minutes or until pasta is cooked and most of the liquid has cooked off. Add tomatoes and peas; simmer for 5 minutes more. Season to taste with salt and pepper.

Wine Suggestion
Sauvignon Blanc

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