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!”


    • 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)


  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).

Mexican Style Pasta With Chicken And Peppers