QUICK CHICKEN AND PASTA
2 servings

2 quarts water
1/2 teaspoon salt
4 ounces vermicelli, uncooked
3/4 cup frozen English peas
1/3 cup Italian salad dressing
1 cup chopped cooked chicken
1/4 teaspoon sweet red pepper flakes
2 tablespoons grated Parmesan cheese

Combine water and salt in a large saucepan; bring to a boil. Add vermicelli and peas. Return to a boil; reduce heat, and cook 10 minutes. Drain and set aside.

Heat salad dressing in saucepan. Add chopped chicken and red pepper flakes, and cook, stirring constantly, 2 minutes.

Add reserved pasta mixture, and cook until thoroughly heated.

Sprinkle with Parmesan cheese, tossing mixture well.