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!

Mexican-Style Pasta With Chicken and Peppers
Adapted from recipezaar.com
Mexican-Style Pasta With Chicken and Peppers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from recipezaar.com

Ingredients

  • 4

    cups low sodium chicken broth

  • 1

    minced garlic clove

  • 1

    teaspoon cumin

  • 1/2

    teaspoon chili powder

  • 4

    plum tomatoes, well drained or 6 whole canned tomatoes, well drained

  • 3

    scallions

  • 1

    large green bell pepper

  • 3/4

    lb vermicelli or 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

1. In a medium saucepan, bring the chicken broth, garlic, cumin and chili powder to a boil over medium-high heat. 2. Meanwhile, coarsely chop the tomatoes, scallions and bell pepper. Break the vermicelli into 2-inch pieces. 3. 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. 4. 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. 5. 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. 6. Meanwhile, shred the chicken. Mince the cilantro (if using). 7. Stir the shredded chicken and cilantro into the pasta mixture and serve hot.

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