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.