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Ingredientes
- 6 ounce vermicelli broken into fourths
- 2 tsp oil
- 1 lb skinless boneless chicken breast halves
- 6 ounce snow peas frzn partially thawed
- 1 c. skim lowfat milk
- 2 tsp cornstarch
- 1 tsp chicken bouillon
- 1/2 tsp garlic pwdr
- 1/2 tsp basil dry
- 1 c. cherry tomatoes cut into quarters
- 1/4 c. grated Parmesan cheese
Direcciones
- CHICKEN: cut crosswise into 1/2-inch-wide strips
- In large saucepan, cook vermicelli to desired doneness as directed on package. Drain; keep hot.
- Meanwhile, in Dutch oven or possibly another large saucepan heat oil over medium-high heat till warm. Add in chicken and snow peas; cook till chicken is no longer pink and snow peas are completely thawed, stirring frequently.
- In small bowl, combine lowfat milk, cornstarch, bouillon, garlic pwdr and basil; blend well. Add in to chicken mix; mix well. Bring to a boil, stirring constantly. Gently stir in cherry tomatoes. Remove from heat; stir in cooked vermicelli. Serve immediately sprinkled with Parmesan cheese.
- This attractive pasta dish can be prepared in one pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 4 servings | |
| Calories 337 | |
| Calories from Fat 51 | 15% |
| Total Fat 5.85g | 7% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.08g | |
| Cholesterol 49mg | 16% |
| Sodium 179mg | 7% |
| Potassium 553mg | 16% |
| Total Carbs 40.91g | 11% |
| Dietary Fiber 3.1g | 10% |
| Sugars 5.29g | 4% |
| Protein 28.61g | 46% |
