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Why not make a quick dinner that's hard to forget? Seriously. 20 minutes and dinner is ready! How about a dish that is so good, it's even better when it's left over. The sweetness of the red and orange peppers with the chicken is so good. Makes a great brown bag lunch that you're co-workers will envy. Serve this easy dinner with a batch of make ahead Easy Breezy Southern Biscuits. This recipe will serve four (or two with plenty of leftovers)
1 Tablespoon seasoned Olive Oil (see below)
1 1/2 cups each:
Diced Red Peppers
Diced Green Peppers
Diced Orange Peppers
Diced white onion
3 Cups Chicken Broth
1 Cup Sour Cream
2 TBS Knoors Tomato Chicken Bullion
4 Cups cooked and diced Chicken (I used leftover smoke chicken)
salt & pepper
1 16oz Package vermicelli
Heat olive oil in a large skillet. Add peppers and onions. Saute for 5 minutes. Add add chicken broth to vegetables. Once the broth begins to bubble and bullion and sour cream. Add diced chicken, salt and pepper to taste (tip: the bullion is high in salt so you won't need much). Set temperature to low and cover. Cook package of vermicelli according to package directions (about 10 minutes). When done drain but do not rinse the vermicelli. Add to peppers and chicken stirring well. Remove skillet from heat and cover. Let stand 10 minutes until nice and thick.
Seasoned Olive Oil
Add 1 tablespoon crushed hot peppers, minced garlic and diced onion to a 17OZ bottle of Virgin Olive Oil. Set overnight before using.
I put his together and have used it for everything from scrambled eggs to a coating on chicken legs. I keep it on hand at all times right by the stove.
Why not make a quick dinner that's hard to forget? Seriously. 20 minutes and dinner is ready! How about a dish that is so good, it's even better when it's left over. The sweetness of the red and orange peppers with the chicken is so good. Makes a great brown bag lunch that you're co-workers will envy. Serve this easy dinner with a batch of make ahead Easy Breezy Southern Biscuits. This recipe will serve four (or two with plenty of leftovers)1 Tablespoon seasoned Olive Oil (see below)
1 1/2 cups each:
Diced Red Peppers
Diced Green Peppers
Diced Orange Peppers
Diced white onion
3 Cups Chicken Broth
1 Cup Sour Cream
2 TBS Knoors Tomato Chicken Bullion
4 Cups cooked and diced Chicken (I used leftover smoke chicken)
salt & pepper
1 16oz Package vermicelli
Heat olive oil in a large skillet. Add peppers and onions. Saute for 5 minutes. Add add chicken broth to vegetables. Once the broth begins to bubble and bullion and sour cream. Add diced chicken, salt and pepper to taste (tip: the bullion is high in salt so you won't need much). Set temperature to low and cover. Cook package of vermicelli according to package directions (about 10 minutes). When done drain but do not rinse the vermicelli. Add to peppers and chicken stirring well. Remove skillet from heat and cover. Let stand 10 minutes until nice and thick.
Seasoned Olive Oil
Add 1 tablespoon crushed hot peppers, minced garlic and diced onion to a 17OZ bottle of Virgin Olive Oil. Set overnight before using.
I put his together and have used it for everything from scrambled eggs to a coating on chicken legs. I keep it on hand at all times right by the stove.
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