2 Qts. water
1/4 Teaspoon salt
4 Oz.Vermicelli, uncooked
3/4 Frozen peas
1/3 Cup Italian salad dressing
1 Cup chopped cooked chicken
1/4 Teaspoon sweet red pepper flakes
2 Tablespoon grated parmesan cheese
Combine water and salt in 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. Yield is 2 servings.
This is a recipe for an Italian meat sauce that simmers for several hours before it is ready to serve. We serve the spaghetti topped with fresh parmesan cheese, and sometimes sautéed fresh mushrooms. A crisp salad and a loaf of garlic bread hot out of the oven is all you need for this family pleasing meal!