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    You are in: Home / Recipes / Mexican-Style Pasta With Chicken and Peppers Recipe
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    Mexican-Style Pasta With Chicken and Peppers

    Mexican-Style Pasta With Chicken and Peppers. Photo by punkarooni

    1/1 Photo of Mexican-Style Pasta With Chicken and Peppers

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    punkarooni's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium saucepan, bring the chicken broth, garlic, cumin and chili powder to a boil over medium-high heat.
    2. 2
      Meanwhile, coarsely chop the tomatoes, scallions and bell pepper. Break the vermicelli into 2-inch pieces.
    3. 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. 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. 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. 6
      Meanwhile, shred the chicken. Mince the cilantro (if using).
    7. 7
      Stir the shredded chicken and cilantro into the pasta mixture and serve hot.

    Ratings & Reviews:

    • on August 07, 2011

      55

      This was fabulous! I loved being able to make pasta without using a red or white sauce! I'd suggest simmering the pasta uncovered or you'll have a soup.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 03, 2011

      15

      Mine was really soupy and tomatoey. :(

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 26, 2011

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (70)

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    Nutritional Facts for Mexican-Style Pasta With Chicken and Peppers

    Serving Size: 1 (354 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 321.1
     
    Calories from Fat 48
    14%
    Total Fat 5.3 g
    8%
    Saturated Fat 0.9 g
    4%
    Cholesterol 24.2 mg
    8%
    Sodium 424.0 mg
    17%
    Total Carbohydrate 49.0 g
    16%
    Dietary Fiber 3.3 g
    13%
    Sugars 4.2 g
    17%
    Protein 19.6 g
    39%

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