Dinner

Tomato Basil Chicken on Rice Vermicelli is for Dinner.

Tomato Basil Chicken on Rice Vermicelli takes 20 minutes to prepare.

Tomato Basil Chicken on Rice Vermicelli takes 30 minutes to cook.

Tomato Basil Chicken on Rice Vermicelli makes 4 servings.

The ingredients for Tomato Basil Chicken on Rice Vermicelli are:

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

Here is how you make Tomato Basil Chicken on Rice Vermicelli:

- 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 servingsNumber of Servings: 4Recipe submitted by SparkPeople user HLEGACE.

The nutritional information for Tomato Basil Chicken on Rice Vermicelli is:

• Servings Per Recipe: 4
• 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