Cream Cheese Chicken Vermicelli

• 6 ounces vermicelli or 6 ounces angel hair pasta
• 4 (4 ounce) boneless skinless chicken breast halves
• 2 tablespoons olive oil
• 1/2 cup flour, for dredging (about 1/2 cup)
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1 medium shallot, finely chopped
• 1/2 cup dry white wine
• 3/4 cup chicken broth
• 3/4 cup skim milk
• 1/3 cup finely grated parmesan cheese
• 6 ounces cream cheese, cut into small pieces
• 2 tablespoons chopped flat leaf parsley, plus more for garnish

1. Cook the vermicelli in boiling, salted water until al dente, about 5 minutes. Drain.
2. Place the chicken between sheets of plastic wrap and pound lightly to an even thickness, about 1/3 inch.
3. Heat a large, deep skillet over medium heat and add the olive oil.
4. Spread the flour on a large plate and dredge the chicken in it, shaking off excess.
5. Place the chicken in the skillet and season with salt and pepper. Cook until golden on the bottom, 5-6 minutes.
6. Turn and cook until golden on the other side and just cooked through, 4-5 minutes longer, depending on thickness. Transfer to a plate.
7. Add the shallot and wine to the pan and cook, scraping up browned bits, 2 minutes.
8. Add the broth, milk, Parmesan cheese, and cream cheese and cook, stirring gently to melt the cheeses, until the sauce is creamy and slightly thick, 6-7 minutes. Stir in 2 tablespoons of chopped parsley and season with salt and pepper.
9. Add the pasta to the sauce and toss to coat. Add the cooked chicken to the pasta and sauce and turn several times to coat.
10. To serve, divide the chicken, pasta, and sauce among 4 plates and garnish with chopped parsley.

vermicelli, chicken breast halves, olive oil, flour, salt, fresh ground black pepper, shallot, white wine, chicken broth, milk, parmesan cheese, cream cheese, flat leaf parsley

Taken from www.food.com/recipe/cream-cheese-chicken-vermicelli-520063 (may not work)