Mexican-Style Pasta With Chicken and Peppers
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) canchopped 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.
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