Chris’ Chicken Vermicelli
Submitted by Christopher Hall – Little Rock, AK
3-4 Boneless Chicken Breasts
½ cup fresh Italian Parsley, chopped
1 Pkg of mushrooms, Sliced
1 TBSP butter or olive oil
14.5 oz spaghetti
1 cup of parmesan cheese
2 14 oz can artichoke hearts, roughly chopped
2 cups or more Italian dressing
1 cup sunflower seeds
Cook spaghetti as directed. Drain and mix with a little butter to that the pasta does not stick in a big bowl. Cook the chicken any way you want. (I like to grill it with a little olive oil, salt and pepper.
After you have cooked the chicken, chop the chicken into bite size pieces and add to the bowl. Sauté mushrooms with a TBSP of olive oil, dash of kosher salt and pepper until tender and then add to the bowl. Add the remaining ingredients and mix well.
I like to eat this dish warm with a side salad. My wife enjoys this dish cold right out of the refrigerator. Enjoy!!!!!!