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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sautè the chicken until done. Cut into cubes. | 2. Prepare vermicelli and vegetables per package instructions while chicken cooks. | 3. Mix ingredients in a large bowl, adding dressing, cheese, salt & pepper. | 4. Drizzle with red wine vinegar. | 5. Serve in salad bowls. Refrigerate remainder-it’s even better the next day, and keeps well for 4-5 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2			1560.3596	0.0	189.1482	83.9147
vermicelli	5	ounces		507.4559	107.4446	15.0819	1.8711
broccoli floret	1			302.6	0.0	67.32	1.7
spinach	1	lb	frozen	99.7904	17.6901	9.979	1.3608
pea	1			41.16	7.399	2.7439999999999998	0.196
artichoke	1	pint	marinated	-	-	-	-
red bell pepper	1/2		chopped	302.6	0.0	67.32	1.7
pepperoni	8	ounces	sectioned	1142.4	2.6747	43.6333	104.9013
red onion	1/2			-	-	-	-
parmesan cheese	1/2		grated	148.0	16.0	16.0	2.0
vinaigrette french dressing	12	ounces		302.6	0.0	67.32	1.7
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
salt	1/2	teaspoon	low sodium	-	-	-	-
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.