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Nutrition Facts

Serving Size 1 (353g)

Recipe makes 6 servings

Calories 319
Calories from Fat 43 (13%)
Amount Per Serving %DV
Total Fat 4.8g 7%
Saturated Fat 0.9g 4%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 2.0g
Trans Fat 0.0g
Cholesterol 21mg 7%
Sodium 402mg 16%
Potassium 540mg 15%
Total Carbohydrate 49.1g 16%
Dietary Fiber 3.3g 13%
Sugars 3.8g
Protein 20.4g 40%

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Mexican-Style Pasta With Chicken and Peppers

Recipe #136822 | 35 min | 20 min prep | add private note

By: punkarooni
Sep 9, 2005

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!

SERVES 6 (change servings and units)

Ingredients

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.

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Featured Reviews for This Recipe

From: AshS

On Jun 30, 2009

The recipe was good, but I thought that it was a little bland as is. I added a bunch of hot sauce, which made a huge difference.

0 people found this review helpful

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  • From: heres_johnni

    On Jun 29, 2009

    This recipe was very good and my family loved it. I used low-sodium chicken broth and didn't add salt because my grandmother is on a low sodium diet. It had plenty of flavor especially after adding a lot more garlic and red pepper flakes. I also made it without chicken as a side dish to some enchiladas and it was great served that way as well. Thanks for the recipe.

    0 people found this review helpful

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  • From: Oxford

    On Jan 10, 2006

    Family loved the recipe. Very tasty and freezes well. The only thing I'd say is to DOUBLE the chicken. It could use more protien and may add mushrooms to it next time. Excellent.

    8 people found this review helpful

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  • From: CASunshine

    On Oct 18, 2005

    This was a very tasty, easy weeknight meal. I did take your suggestion and put in red pepper flakes, it was delicious.

    3 people found this review helpful

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  • Read all 52 reviews

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