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Basil Chicken with Vermicelli

  • 23reviews
  • 856saves
  • 35min

About this recipe: This is the ultimate comfort food on a rainy night - and quick to prepare. Add the crushed chillies if you want a bit of spice.

Wendy Mercadante

Ingredients
Serves: 4 

  • 250g (8 oz) vermicelli pasta
  • 1 dessertspoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, chopped
  • 2 (400g) tins chopped tomatoes
  • 4 boneless chicken breasts fillets - cooked and cubed
  • 1 small bunch fresh basil, chopped
  • 1/2 teaspoon salt
  • 1/2 dried crushed red chillies (optional)
  • 4 tablespoons freshly grated Parmesan

Method
Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Cook pasta according to packet instructions. Drain, and set aside.
  2. In a large frying pan, heat oil over medium-high heat. Sauté the onions and garlic. Stir in the tomatoes, chicken, basil, salt and chillies. Reduce heat to medium, and cover frying pan. Simmer for about 5 minutes, stirring frequently.
  3. Toss sauce with pasta to coat and heat through. Serve with Parmesan.

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Reviews (23)

Suzanne
by
10

Used different ingredients. I love this recipe. I used fresh garden tomatoes, tripled the garlic, added dried oregano, and omitted salt. Because the tomato mixture doesn't really make a sauce, I added 225ml of white wine and 200ml chicken stock. Let everything simmer and it was simply delicious and light. The grated parmesan cheese is an essential finishing touch. I will definitely include this dish in my regular rotation. Thanks! - 18 Jul 2008

loulounbpoppy
8

This meal was delicious - it was simple to prepare and make. I added additional garlic and a teaspoon garlic mayonnaise to the tomato sauce. By cooking the chicken first with the garlic and onion the sauce was more plentiful. This is a relatively light meal - filling but does not make you uncomfortably full as can happen with pasta meals - 06 Aug 2011

emmyrabbit
6

Altered ingredient amounts. i used double the garlic and onion, and added some more italian herbs and also some tomato puree! - 28 Feb 2011

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