Recipe

Mexican-style Pasta With Chicken And Peppers Recipe

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Ingredients

Directions

Step #1 In a medium saucepan, bring the chicken broth, garlic, cumin & chili powder to a boil over medium-high heat.
Step #2 Meanwhile, coarsely chop the tomatoes, scallions & bell pepper.
Step #3 Break the vermicelli into 2-inch pieces.
Step #4 Add the chicken to the boiling broth, reduce the heat to medium-low, cover & let simmer until the chicken is cooked through, about 10 mins.
Step #5 Remove the chicken & set it aside to cool slightly.
Step #6 In a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking.
Step #7 Add the vermicelli & cook, until the vermicelli is lightly browned, stirring, about 2 mins.
Step #8 Add the broth mixture, scallions, bell pepper, green chilies & salt, tomatoes, & bring to a boil over medium-high heat.
Step #9 Reduce the heat to low, stirring every once in awhile, cover & let simmer, until the pasta is cooked, about 7 mins.
Step #10 Meanwhile, shred the chicken.
Step #11 Mince the cilantro (if using).
Step #12 Stir the shredded chicken & cilantro into the pasta mixture & serve hot.
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