Recipe - Vermicelli Salad

1 pack Near East Vermicelli Pasta
W/Roastedgarlic; (7 Oz.)
One half pound Skinned And Boned Chicken
Breast Halves; (About 2)
4 teaspoon Olive Oil; Divided
2 cup Shiitake Mushrooms Or Button
Mushrooms; Thinly Sliced
One half cup Robert Mondavi Coastal
Sauvignon Blanc; Divided
1 One half teaspoon Worcestershire Sauce
One fourth cup Chopped Fresh Parsley
One half teaspoon Freshly Ground Pepper
Parmesan Cheese; Shaved

Bring 8 cups water to rapid boil in a Dutch oven or large saucepan.
Gradually add pasta, separating with a fork, if necessary. Boil, uncovered,
8 to 10 minutes or until pasta is tender. Drain in a colander; return to
Dutch oven, and set aside.

Meanwhile, flatten chicken breasts to 1/2inch thickness, cut into thin
strips. Pour 2 t olive oil into a large nonstick skillet; place over
mediumhihgh heat until hot. Add chicken, ans saute 3 to 4 minutes or until
browned and no longer pink inside. Remove from skillet; set aside. Add
remaining 2 t of oil; reduce heat to mediumlow. Add mushrooms, and cook 1
minute. Stir in One fourth cup wine and Worcestershire sauce, cover and cook 5
minutes, stirring frequently. Uncover and cook just until liquid
evaporates.

Reduce heat to medium. Add remaining One fourth cup wine and One fourth cup water to skillet,
and bring to a simmer. Stir in contents of Spice Sack and chicken; simmer 1
minute, stirring constantly. Stir in parsley and pepper; toss with pasta.
Transfer to a serving dish, and garnish with shaved Parmesan.

Suggested Wine: Rovert Mondavi Coastal Sauvignon Blanc

Recipe by: Cooking Light J/F 98, Near East Ad

Posted to recipeludigest by Jill & Joe Proehl jpxtwo@swbell.net on Mar
02, 1998