Vermicelli With Chicken And Garlic Mushrooms
Recipe by: Cooking Light J/F 98,
Yield: 4 Servings

1 pkg vermicelli pasta (Near East Brand) w/roasted garlic, (7 oz.)
1/2 lb skinned and boned chicken breast halves, (about 2)
4 tsp olive oil; divided
2 c shiitake mushrooms or button mushrooms, thinly sliced
1/2 c white wine divided
1 1/2 tsp Worcestershire sauce
1/4 c chopped fresh parsley
1/2 tsp freshly ground pepper
1 parmesan cheese; shaved

Bring 8 cups water to rapid boil in a Dutch oven or large saucepan. Gradually add pasta, separating with a fork, if necessary. Boil, uncovered, 8 to 10 minutes or until pasta is tender. Drain in a colander; return to Dutch oven, and set aside. Meanwhile, flatten chicken breasts to 1/2-inch thickness, cut into thin strips. Pour 2 tb olive oil into a large nonstick skillet; place over medium-high heat until hot. Add chicken, and saute 3 to 4 minutes or until browned and no longer pink inside. Remove from skillet; set aside. Add remaining 2 tb of oil; reduce heat to medium-low. Add mushrooms, and cook 1 minute. Stir in 1/4 c wine and Worcestershire sauce, cover and cook 5 minutes, stirring frequently. Uncover and cook just until liquid evaporates. Reduce heat to medium. Add remaining 1/4 c wine and 1/4 c water to skillet, and bring to a simmer. Stir in contents of Spice Sack and chicken; simmer 1 minute, stirring constantly. Stir in parsley and pepper; toss with pasta. Transfer to a serving dish, and garnish with shaved Parmesan.