Creamy Chicken and Vermicelli Skillet

Prep Time
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"You will be wishing that you had more leftovers after you taste this fabulous pasta dish made with chicken, vegetables and a delish cream sauce."

Original recipe yields 4 servings


  • Serving Size: 1 (376.1 g)
  • Calories 533.3
  • Total Fat - 25.2 g
  • Saturated Fat - 11.3 g
  • Cholesterol - 113.6 mg
  • Sodium - 1314.9 mg
  • Total Carbohydrate - 61.7 g
  • Dietary Fiber - 10 g
  • Sugars - 4.3 g
  • Protein - 17.2 g
  • Calcium - 198 mg
  • Iron - 2.4 mg
  • Vitamin C - 13.4 mg
  • Thiamin - 0.3 mg

Step 1

Heat the oil in a 10-inch skillet over medium heat. Add the onion, mushrooms, celery and carrots and cook until the vegetables are tender, stirring occasionally. Remove the skillet from the heat.

Step 2

Heat the butter in a 10-inch oven-safe skillet over medium heat. Stir in the flour. Gradually stir in the half-and-half and broth. Cook and stir until the mixture boils and thickens. Stir in the sherry, thyme, parsley and garlic powder. Season with the salt, pepper and cayenne pepper, if desired.

Step 3

Stir in chicken, onion mixture, peas, vermicelli and cheese in the skillet.

Step 4

Heat the broiler. Broil 4 inches from the heat until the turkey mixture is hot and bubbling and the top is browned.

Tips & Variations

No special items needed.



Excellent pasta dish! Loved the sauce.

review by:
(5 Nov 2014)