Spicy Tomato Chicken

I love this recipe. So does my family. It will make several servings. This version is made with vermicelli, a pasta that is much thinner than regular spaghetti. 'Vermicelli' is Italian for 'little worms', referring to the fact that it is shaped into very thin strands.

• Calories: 318 Calories

Ingredients

• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 6 skinless, boneless chicken breast halves
• 1 (15 ounce) can baby peas, drained
• 7 ounces vermicelli pasta
• 1 (8 ounce) package processed cheese, shredded

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bring a large pot of salted water to a boil. Add chicken breasts and boil until cooked through and juices run clear. Remove chicken from pot, chop into bite size pieces and set aside.

Step 3

Strain remaining cooking broth, return to pot and bring to a boil. Break pasta in half (will make it easier to mix) and add to boiling broth. Cook for 8 to 10 minutes or until al dente. Drain and return pasta to pot.

Step 4

Meanwhile, saute onion and bell pepper in butter or margarine in a small saucepan. Add tomatoes with green chile peppers, sauteed onion/bell pepper mixture, peas and reserved chicken to pasta. Top with cheese and mix together well.

Step 5

Pour chicken mixture into a 9x13 inch baking dish and bake in the preheated oven for 25 to 35 minutes.