Vermicelli with Chicken, Pesto and Almonds

    • < />

    Vermicelli with Chicken, Pesto and Almonds

    Vermicelli with Chicken, Pesto and Almonds


    43 people made this

    About this recipe: This is an easy weeknight pasta dish, especially if using leftover chicken and readymade pesto. Delicious!

    Serves: 6 

    • 275g (10 oz) vermicelli pasta
    • 2 cloves garlic, minced
    • 2 tablespoons olive oil
    • 2 boneless, skinless chicken breast fillets, cooked and chopped
    • 225g (8 oz) pesto
    • 25g (1 oz) toasted almond flakes

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Cook vermicelli in boiling water until al dente. Drain.
    2. In a large saucepan over medium heat, saute minced garlic in olive oil. Add chopped chicken, cooked and drained pasta and pesto and mix well.
    3. Top with toasted almond flakes.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (41)


    Very good. I didn't add almonds on top because I didn't have any, instead I added some parmesan cheese. Yum!  -  16 Aug 2005  (Review from Allrecipes US | Canada)


    I thought this recipe was great. It was simple and delicious. It's a good recipe for trying pesto the first time. Yum.  -  21 Jan 2003  (Review from Allrecipes US | Canada)


    This recipe was very easy. I marinated the chicken with italian dressing and olive oil in the morning, so the chicken got a nice flavor, then in the evening I grilled on my square pan. I also made my own pesto with a recipe from this site called "Easy Pesto". I will definitely make this again.  -  13 Mar 2009  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate