📝 About This Recipe
This comforting dish is a kid-friendly twist on classic Middle Eastern and Mediterranean pasta traditions, featuring delicate vermicelli noodles toasted to a nutty golden brown. Succulent pieces of chicken breast are simmered in a mild, savory broth that the noodles absorb completely, making every bite incredibly flavorful and tender. It is a wholesome, one-pot wonder that balances protein and grains, perfect for introducing little ones to sophisticated textures in a familiar, gentle way.
🥗 Ingredients
The Protein
- 1 lb Chicken Breast (cut into small, bite-sized 1/2 inch cubes)
- 1 tablespoon Olive Oil (for sautéing)
The Pasta & Grains
- 2 cups Vermicelli Pasta (broken into 1-inch pieces)
- 2 tablespoons Unsalted Butter (for toasting the noodles)
The Flavor Base
- 3.5 cups Low-Sodium Chicken Broth (warm)
- 1/2 piece Yellow Onion (very finely minced)
- 1/2 teaspoon Garlic Powder (milder for kids than fresh garlic)
- 1/4 teaspoon Sweet Paprika (for a hint of color and sweetness)
- 1 teaspoon Sea Salt (adjust to taste)
Vegetables & Finishing
- 1/2 cup Frozen Sweet Peas (thawed)
- 1 medium Carrot (peeled and finely grated)
- 1/4 cup Parmesan Cheese (freshly grated for topping)
👨🍳 Instructions
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1
Pat the chicken cubes dry with a paper towel and season lightly with a pinch of salt and the garlic powder.
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2
Heat the olive oil in a large deep skillet or a wide pot over medium-high heat.
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3
Add the chicken cubes to the skillet in a single layer. Sear for 3-4 minutes until golden brown on all sides and cooked through. Remove the chicken from the pan and set aside on a plate.
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4
In the same skillet, lower the heat to medium and melt the butter.
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5
Add the broken vermicelli noodles to the melted butter. Stir constantly for 3-5 minutes until the noodles turn a beautiful deep golden brown. Watch closely as they can burn quickly!
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6
Stir in the finely minced onion and grated carrot. Sauté for 2 minutes until the onion is translucent and soft.
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7
Add the sweet paprika and stir for 30 seconds to release the aroma.
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8
Slowly pour in the chicken broth and add the salt. Bring the mixture to a gentle boil.
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9
Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 8-10 minutes.
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10
Open the lid and check the noodles; they should have absorbed most of the liquid but still look moist.
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11
Gently fold in the cooked chicken pieces and the sweet peas. Cover again for 2 minutes to allow the peas to steam and the chicken to reheat.
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12
Remove from heat. Fluff the vermicelli gently with a fork, similar to how you would fluff rice.
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13
Let the dish rest for 5 minutes covered before serving; this allows the textures to set perfectly.
💡 Chef's Tips
Don't skip toasting the vermicelli; it provides a nutty flavor and prevents the thin noodles from becoming mushy. If your kids are sensitive to textures, use a box grater for the carrots so they 'melt' into the sauce. Use a low-sodium broth so you can control the saltiness, which is better for younger children. If the noodles look too dry before they are tender, add 1/4 cup of warm water and cover for an extra 2 minutes. For a dairy-free version, substitute the butter with more olive oil or a plant-based margarine.
🍽️ Serving Suggestions
Sprinkle generously with freshly grated Parmesan cheese for a salty, creamy finish. Serve with a side of sliced cucumbers or cherry tomatoes for a refreshing crunch. A small dollop of Greek yogurt on the side adds a lovely tang and extra protein. Pair with a glass of fresh apple juice or cold milk to complete the meal. For older kids, add a squeeze of fresh lemon juice over the top to brighten the flavors.