Vermicelli with Chicken and Garlic Mushrooms

By Pearly

Ingredients

• 1 pkg NEAR EAST vermicelli pasta with roasted garlic and olive oil
• 1/2 lb (about 2) skinned and boned chicken breast halves
• 4 tsp olive oil, divided
• 2 c thinly sliced shiitake or button mushrooms
• 1/2 c Sauvignon Blanc, divided
• 1 1/2 tsp Worcestershire sauce
• 1/4 c fresh parsley
• 1/2 tsp ground pepper
• Shaved parmesan cheese

Preparation

Step 1

Bring 8 cups water to a rapid boil in a Dutch oven or large saucepan.

Gradually add pasta, separating with a fork if necessary. Boil, uncovered, 8-10 min or until pasta is tender. Drain in a colander; return to Dutch oven and set aside.

Meanwhile, flatten chicken breasts to ½ inch thickness. Cut into thin strips. Pour 2 tsp olive oil into a large non-stick skillet; place over medium-high heat until hot. Add chicken and sauté 3-4 minutes or until browned and no longer pink inside. Remove from skillet; set aside.

Add remaining 2 tsp oil, reduce heat to medium. Add mushrooms and cook 1 minute. Stir in ¼ c wine and Worcestershire sauce; cover and cook 5 minutes, stirring frequently. Uncover and cook just until liquid evaporates.
Reduce heat to medium.

Add remaining ¼ c wine and ¼ c water to skillet and bring to a simmer. Stir in contents of Spick sack and chicken.

Simmer 1 minute, stirring constantly. Stir in parsley and pepper; toss with pasta.