Tomato Basil Chicken on Rice Vermicelli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cup Soup-Tomato with Basil soup - Campbell's Select Harvest .25 cup, unpacked Brown Sugar 6 tbsp Balsamic Vinegar 6 tsp Lea & Perrins, Worcestershire Sauce .25 cup Flour, white 14 gram(s) Avocado Oil - Chosen Foods - 1 TBSP 300 gram(s) Arctic Garden Stir Fry Thai Style (by KNUTSCHPERLE) 4 serving Vermicelli rice vermicelli per 1/2 cup 6 thigh, bone and skin removed Chicken Thigh
- Preheat oven to 375.
- Trim all fat off chicken thighs.
- Cut thighs into bite sized pieces.
- Put in bowl with flour and mix. Use hands to get each piece of chicken completely covered.
- Place a pan on low-medium heat and allow to preheat.
- Put the oil in the pan and coat entirely.
- Add the chicken and brown on all sides, approximately 3 or 4 minutes each side.
- Pour the soup in a fairly large oven proof dish, I use Pyrex.
- Into the soup, stir in brown sugar, balsamic vinegar and Worcestershire sauce.
- Add the frozen vegetables in the soup mixture.
- Add the browned chicken into the soup mixture. Make sure to coat the vegetables and chicken well with the soup. You can add a little water here if you find it too thick.
- Place in oven and allow to cook for 30 minutes.
-- Serve over Vermicelli.
Vermicelli
- follow instructions on package.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user HLEGACE.
- Trim all fat off chicken thighs.
- Cut thighs into bite sized pieces.
- Put in bowl with flour and mix. Use hands to get each piece of chicken completely covered.
- Place a pan on low-medium heat and allow to preheat.
- Put the oil in the pan and coat entirely.
- Add the chicken and brown on all sides, approximately 3 or 4 minutes each side.
- Pour the soup in a fairly large oven proof dish, I use Pyrex.
- Into the soup, stir in brown sugar, balsamic vinegar and Worcestershire sauce.
- Add the frozen vegetables in the soup mixture.
- Add the browned chicken into the soup mixture. Make sure to coat the vegetables and chicken well with the soup. You can add a little water here if you find it too thick.
- Place in oven and allow to cook for 30 minutes.
-- Serve over Vermicelli.
Vermicelli
- follow instructions on package.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user HLEGACE.
Nutritional Info Amount Per Serving
- Calories: 460.6
- Total Fat: 9.6 g
- Cholesterol: 85.9 mg
- Sodium: 446.5 mg
- Total Carbs: 72.8 g
- Dietary Fiber: 3.4 g
- Protein: 24.6 g
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