Chicken Caesar Vermicelli
Roasted Garlic & Olive Oil
Chicken / Poultry
  1. One package (4.6 ounces) NEAR EAST® Vermicelli Pasta with Roasted Garlic & Olive Oil Sauce
  2. 1/4 cup dry bread crumbs
  3. 1/4 cup grated Parmesan cheese
  4. 1 teaspoon dried oregano leaves
  5. 8 ounces boneless skinless chicken breast halves (about 2) cut into 1/2 inch pieces
  6. 2 eggs, beaten
  7. 2 tablespoons olive oil
  8. 2 cloves garlic, minced
  9. 1/3 cup reduced-sodium or regular chicken broth
  10. 2 tablespoons dry white wine or lemon juice
  11. 2 cups frozen peas and carrots, thawed
Preparation Instructions
  1. Boil pasta as package directs. Drain; rinse well with hot water. Return to pan; cover to keep warm.
  2. While pasta cooks, combine bread crumbs, cheese and oregano. Coat chicken pieces in crumb mixture; dip into beaten eggs, then coat again with crumb mixture.
  3. In a large skillet, heat oil over medium heat. Add garlic and chicken. Cook 5 minutes or until chicken is no longer pink inside, stirring frequently. With a slotted spoon, remove chicken from skillet; keep warm.
  4. In same skillet with drippings, add broth, wine and contents of Spice Sack. Bring to a boil. Add peas and carrots; simmer 1 to 2 minutes. Toss with cooked pasta and chicken.
4 Servings
15 Minutes
15 Minutes
Nutrition Information
Calories: 374; Calories from Fat: 126; Total Fat: 14g; Saturated Fat: 3g; Cholesterol: 144mg; Sodium: 510mg; Total Carbs: 36g; Dietary Fiber: 2g; Protein: 26g; Vitamin A: 139%; Vitamin C: 18%; Calcium: 15%; Iron: 18%;