TESTED & PERFECTED MEXICAN-STYLE PASTA WITH CHICKEN AND PEPPERS Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
4 cups low sodium chicken broth 1 minced garlic clove 1 teaspoon cumin 1?2 teaspoon chili powder 4 plum tomatoes or 6 whole canned tomatoes, well drained 3 scallions 1 large green bell pepper 3?4 lb vermicelli or 3/4 lb other thin pasta 1?2 lb boneless skinless chicken breast 1 tablespoon vegetable oil 1 (4 ounce) can chopped mild green chilies, drained 1?4 teaspoon salt (omit if using regular chicken broth) 1?4 cup fresh cilantro stem (optional)
DIRECTIONS
In a medium saucepan, bring the chicken broth, garlic, cumin and chili powder to a boil over medium-high heat. Meanwhile, coarsely chop the tomatoes, scallions and bell pepper. Break the vermicelli into 2-inch pieces. Add the chicken to the boiling broth, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, about 10 minutes. Remove the chicken and set it aside to cool slightly. In a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the vermicelli and cook, stirring, until the vermicelli is lightly browned, about 2 minutes. Add the broth mixture, tomatoes, scallions, bell pepper, green chilies and salt, and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer, stirring occasionally, until the pasta is cooked, about 7 minutes. Meanwhile, shred the chicken. Mince the cilantro (if using). Stir the shredded chicken and cilantro into the pasta mixture and serve hot.
by: punkarooni
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