Grab a bowl of this Cafe Rio style fideo and cozy on up! This Mexican pasta dish is loaded with fresh ingredients and tastes just like a bowl of chicken noodle soup, only better!
1green onionchopped, (white and light green parts only)
2clovesgarlicminced
1/2lbangel hair pastaOR vermicelli pasta
1tbspcilantro minced
1/4cupfire roasted tomatoes with green chilesdiced
1(32 oz) boxlow sodium chicken brothdivided
1limejuiced
1tspchicken bouillon
1/2tspground cumin
1/2tspground coriander
1/4tspground black pepper
1/8tsp cayenne pepper
Garnishes
monterey jack cheesefinely grated
2grilled chicken breastsliced
pico de gallo
cotija cheese
sour cream
lime wedges
toasted tortilla strips
Instructions
In a large skillet with a lid, add 1 tbsp. of the olive oil and set over medium heat. Add the carrot and cook for about 3-4 minutes, then add the onions and garlic, cook until tender and fragrant. Remove and set aside on a plate.
Pour the remaining olive oil in the skillet, when hot add the noodles and cook until they begin to brown. Pour in the vegetables along with the cilantro, tomatoes, 3 cups chicken broth, lime juice and seasonings. Bring the mixture to a boil, cover and reduce to a rapid simmer. Cook until the noodles are soft and have soaked up a fair amount of the broth. Remove from the heat and add remaining 1 cup chicken broth. Let the pasta rest for 5 minutes before serving/garnishing.
Notes
-Toppings are not optional! They definitely make this dish.!! -You can swap out the chicken for grilled steak :)