Here's a simple italian dish made with fresh ingredients. It's great by itself or a side dish to chicken piccata (the way we like to eat it)!
Vermicelli with Fresh Herbs
6 main course or 8 first course servings
1 pkg (16 oz) vermicelli
¼ cup olive oil
¼ cup pine nuts
1 TBSP chopped fresh parsley
1 TBSP capers, chopped
2 tsp chopped fresh rosemary leaves
2 tsp chopped fresh sage leaves
1 tsp chopped fresh basil leaves
1 pint (2 cups) cherry tomatoes, cut into fourths
Freshly ground pepper
Cook and drain vermicelli as directed on package.
While vermicelli is cooking, mix oil, pine nuts, parsley, capers, rosemary, sage and basil in large bowl. Mix in tomatoes.
Add vermicelli to tomato mixture; toss gently until vermicelli is evenly coated. Serve with pepper.
1 Serving: Calories 415; fat 14g; cholesterol 0 mg; sodium 50 mg; carbohydrate 65g; protein 11g
Want to serve it with Chicken Piccata? Here's my sister's recipe...
Chicken Piccata (Serves 4)
2-4 boneless, skinless chicken breast halves (1 1/2 pound total)
2 Tbsp grated Parmesan cheese
1/3 cup flour
Salt and pepper
4 Tbsp olive oil
4 Tbsp butter
1/2 cup chicken stock or dry white wine
3 Tbsp lemon juice
1/4 cup brined capers
1/4 cup fresh chopped parsley
Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, but do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.
Vermicelli with Fresh Herbs
6 main course or 8 first course servings
1 pkg (16 oz) vermicelli
¼ cup olive oil
¼ cup pine nuts
1 TBSP chopped fresh parsley
1 TBSP capers, chopped
2 tsp chopped fresh rosemary leaves
2 tsp chopped fresh sage leaves
1 tsp chopped fresh basil leaves
1 pint (2 cups) cherry tomatoes, cut into fourths
Freshly ground pepper
Cook and drain vermicelli as directed on package.
While vermicelli is cooking, mix oil, pine nuts, parsley, capers, rosemary, sage and basil in large bowl. Mix in tomatoes.
Add vermicelli to tomato mixture; toss gently until vermicelli is evenly coated. Serve with pepper.
1 Serving: Calories 415; fat 14g; cholesterol 0 mg; sodium 50 mg; carbohydrate 65g; protein 11g
Want to serve it with Chicken Piccata? Here's my sister's recipe...
Chicken Piccata (Serves 4)
2-4 boneless, skinless chicken breast halves (1 1/2 pound total)
2 Tbsp grated Parmesan cheese
1/3 cup flour
Salt and pepper
4 Tbsp olive oil
4 Tbsp butter
1/2 cup chicken stock or dry white wine
3 Tbsp lemon juice
1/4 cup brined capers
1/4 cup fresh chopped parsley
Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, but do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.
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