Monday, July 18, 2011

Fideo (Mexican Spaghetti)

  • 2 tablespoons vegetable oil

  • 1 (8 ounce) package fideo pasta (I usually just use thin spaghetti noodles and break them prior to cooking)

  • 1 teaspoon ground cumin

  • 1 clove garlic, smashed or 1 tsp garlic powder

  • 1 (8 ounce) can tomato sauce

  • 1 tablespoon chili powder (starting point, I usually add more)

  • 1 1/2 cups chicken broth (I usually use Better Than Boullion)

  • Optional: 2 cups chopped chicken

  • In a medium skillet, heat oil over medium heat, add noodles and garlic and allow them to gently brown for a couple minutes. Add tomato sauce and broth, bring to a simmer, add spices and chicken if using, cover and cook over medium heat for 10 minutes until noodles are tender.

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