Ingredients
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4
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1
-
1
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1⁄2
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4
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3
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1
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3⁄4
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1⁄2
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1
-
1
-
1⁄4
-
1⁄4
-
-
Directions
Prep Time: 20 m | Cook Time: 35mins | Serves: 6
Mexican-Style Pasta With Chicken and Peppers, I just tried this yummy low calorie recipe It was very quick and easy since I used leftover chicken Taken from Time Life’s Fast, Fresh and Delicious cookbook After tasting it, I can guess that shredded cheese and red pepper flakes would also go very well with it Hope you like it too!”, Turned out great! Its on my food rotation list for now on!, I am a vegetarian so I modified this recipe some, but I think overall it is fantastic I added more spices as others suggested and made it with kidney beans instead of the chicken What a great change to regular pasta dishes Thanks!
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Steps
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1
Done
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In a medium saucepan, bring the chicken broth, garlic, cumin and chili powder to a boil over medium-high heat. |
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2
Done
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Meanwhile, coarsely chop the tomatoes, scallions and bell pepper. Break the vermicelli into 2-inch pieces. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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Meanwhile, shred the chicken. Mince the cilantro (if using). |
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7
Done
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Stir the shredded chicken and cilantro into the pasta mixture and serve hot. |
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8
Done
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9
Done
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10
Done
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11
Done
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12
Done
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13
Done
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14
Done
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15
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