Fideo (Mexican Spaghetti)

Method3 steps · about 35 min

1. 1

   Step 1: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside.

   Uses 1 tablespoon vegetable oil for chicken · 4 skinless, boneless chicken breast halves

2. 2

   Step 2: Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion (1 large). Dice the chicken breasts, and return them to the skillet. Season with cumin (½ tablespoon), chili powder (2 ½ teaspoons), salt (to taste) and pepper. Pour in water (1 ½ cups), cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Check towards the end, and add more water if necessary.

   Simmer Pasta · 10 minUses Remaining1 tablespoon oil for noodles · 1 (12 ounce) package spaghetti noodles, broken in half · 5 roma (plum) tomatoes, chopped · 1 large onion, chopped · ½ tablespoon ground cumin · 2 ½ teaspoons chili powder · Salt to taste · 1 ½ cups water

3. 3

   Step 3: Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.

   Uses Cooked chicken and toasted-spaghetti mixture · 1 cup shredded Cheddar cheese