Community Pick
Mexican-Style Pasta With Chicken and Peppers
photo by punkarooni
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
6
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) can chopped 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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Reviews
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This was a burst of wonderful flavors all mingling together. I enjoyed it more the next day for lunch. The only reason for 4 stars is that I think it needs a full pound of chicken. I used rotel tomatoes, then didn't need to add the can of green chiles. I also added some fresh red peppers and mushrooms. So healthy and so good! Thanks!
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This was an excellent dish. The reason that I gave this 4 stars instead of 5 was because the recipe would not be as good without some necessary tweaking. Personally, I added 4 garlic cloves, 2tsp cumin, 2tsp chili pwdr, 1/2tsp chipotle pwdr, 1/2tsp ground pepper, and some lime juice, and topped it with shredded cheese... basically every recommendation from other reviewers and it turned out great.
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Tweaks
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This was well liked by my family. I used broth I had made from a rotisserie chicken and I used the leftover chicken from that same chicken. Following suggestions from others I used 2 cloves of garlic, 1.5 tsp cumin, 1 tsp chili powder, 1/2 tsp cardamom and 1 can black beans (drained and rinsed). I also used red pepper instead of green pepper.
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I just made this. It was awesome. My parents and husband loved it. Nice, fast, and easy. I did not have any cumin and doubed the chili powder, and it still tasted wonderful. I added a tabasco pepper instead of the mild chiles and american cheese. I also did not drain the canned tomatoes to make the dish a little soupier. Thanks!!
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We really enjoyed this recipe, but because we used cheese tortellini instead of vermicelli, we ended up with more of a soup than a pasta. We ended up multiplying the seasonings considerably, otherwise it would have been much too bland for our taste. I also added a can of rinsed black beans. We topped it off with a dollop of sour cream and enjoyed greatly. Some tortilla chips or corn bread would have complimented nicely.
RECIPE SUBMITTED BY
A friend recommended Recipezaar.com to me when I was searching for recipes that would be easy to freeze. I was about to have foot surgery and layed up for six weeks. That was extremely hard with three children, but I used several recipes and spent two weeks prior to surgery just cooking and cleaning. Those meals came in so handy!