Mexican-Style Pasta With Chicken and Peppers

Total Time
35mins
Prep
20 mins
Cook
15 mins

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

Nutrition

Directions

  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).
  7. Stir the shredded chicken and cilantro into the pasta mixture and serve hot.
Most Helpful

5 5

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.

4 5

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!