Mexican Style Pasta With Chicken And Peppers

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    Mexican-Style Pasta With Chicken and PeppersBy punkarooni on September 09, 2005

    Photo by punkarooni

    70 Reviews

    • Prep Time: 20 mins
    • Total Time: 35 mins
    • Servings: 6

    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
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