Mexican Style Pasta With Chicken And Peppers

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    mexican style chicken and peppers pasta

    About This Recipe

    “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!”

    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) cans 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).

     

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    Mexican Style Pasta With Chicken And Peppers
    mexican style chicken and peppers pasta
    Course Main Dish
    Cuisine Mexican
    Servings
    Ingredients
    Course Main Dish
    Cuisine Mexican
    Servings
    Ingredients
    mexican style chicken and peppers pasta
    Instructions
    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).
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