Cream Cheese Chicken Vermicelli

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 6 ounces vermicelli or 6 ounces angel hair pasta
• 4 (4 ounce) boneless skinless chicken breast halves
• 2 tablespoons olive oil
• 1/2 cup flour, for dredging (about 1/2 cup)
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1 medium shallot, finely chopped
• 1/2 cup dry wine
• 3/4 cup chicken broth
• 3/4 cup skim milk
• 1/3 cup finely grated parmesan cheese
• 6 ounces cream cheese, cut into small pieces
• 2 tablespoons chopped flat leaf parsley, plus more for garnish

Recipe

• 1 cook the vermicelli in boiling, salted water until al dente, about 5 minutes. drain.
• 2 place the chicken between sheets of plastic wrap and pound lightly to an even thickness, about 1/3 inch.
• 3 heat a large, deep skillet over medium heat and add the olive oil.
• 4 spread the flour on a large plate and dredge the chicken in it, shaking off excess.
• 5 place the chicken in the skillet and season with salt and pepper. cook until golden on the bottom, 5-6 minutes.
• 6 turn and cook until golden on the other side and just cooked through, 4-5 minutes longer, depending on thickness. transfer to a plate.
• 7 add the shallot and wine to the pan and cook, scraping up browned bits, 2 minutes.
• 8 add the broth, milk, parmesan cheese, and cream cheese and cook, stirring gently to melt the cheeses, until the sauce is creamy and slightly thick, 6-7 minutes. stir in 2 tablespoons of chopped parsley and season with salt and pepper.
• 9 add the pasta to the sauce and toss to coat. add the cooked chicken to the pasta and sauce and turn several times to coat.
• 10 to serve, divide the chicken, pasta, and sauce among 4 plates and garnish with chopped parsley.