I've had this wonderful Dinner
Doctor cookbook for just a week
and have already had praises from
friends and family. But the recipe
Chicken Tettrazini calls for vermi-
celli. I have penne. May I substi-
tute?

Suzeann,

My suggestion is to use what you've got. I do not know the recipe; do you have to boil the vermicelli first? Penne is a fatter/bigger pasta than vermicelli (I'm pretty sure of this ) so it will take longer to cook. If the recipe calls for the vermicelli to be uncooked and then combined into the other ingredients, then I would suggest boiling the penne just until almost al dente. Then proceed with the recipe.

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-Laura C
*my cakes*

Welcome, Suzeann. It's sounds like you're in the comfort food chapter and I'm starting there too. I plan on making Chicken Titrazzini this week too. While I don't have vermicelli (thinner than regular spaghetti I think), I do have capellini (almost angel hair) and plan to use that. I think any spaghetti will do. If all you have is penne, I agree with Laura's advice. I can't wait to make the Parmesan Chicken and Biscuit Pie you mentioned on your other post either. Hope you'll post often.

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Save the earth. It's the only planet with chocolate!