Vermicelli pasta is tossed with chicken and plum tomatoes in this simple but flavourful dish. The spicy Cajun seasoning combines well with the crumbled feta cheese. Easy, but great for a casual dinner party!
Hi, everyone! I'm so glad to see that people have enjoyed my recipe. I didn't even know it had been posted until I "googled" my name the other day (just curious, ya know?!?!) Anyway, having read through the reviews and suggestions, I would like to make a few clarifications to the recipe. I always use Paul Prudhomme's blackened redfish magic, and I realize now that I usually only use 1/2 to 2/3 box of angel hair pasta. Hope that helps, and thanks again for the good reviews. Enjoy! PS: I didn't know how to post notes to your own recipe, hence posting here in reviews. Thanks again, Molly - 01 Dec 2004 (Review from Allrecipes US | Canada)
This was a wonderful dish! I highly recommend this pasta and it is in my regular rotation. I prepare it with the following changes: use a 15 oz. can of diced basil seasoned tomatoes (not drained) instead of the fresh tomatoes, use the entire package of basil feta cheese, stir approx. 5 oz. of shredded asiago cheese into the pasta prior to mixing with chicken. DO NOT CUT THE PASTA IN HALF as other reviewers have suggested. This spaghetti isn't super saucy and liquidy like many Americans expect and that could be why people suggested using less pasta. The asiago cheese adds texture and flavor to the pasta. If you use the amount of pasta called for, this meal will go a long way. Enjoy! - 01 Mar 2005 (Review from Allrecipes US | Canada)
What a great meal! It had a very nice bite to it and would go great with wine. The Feta Cheese is crucial to this pasta dish. I made this for my girlfriend over a weekend! - 14 Apr 2003 (Review from Allrecipes US | Canada)