We served this Mexican side dish with our healthier version of Chicken Enchiladas. It’s easy to make and full of flavor. I did add a small red and yellow pepper in order to add more veggies to our meal.
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| Fedio with a healthier version of Chicken Enchiladas. |
Mexican Pasta (Fedio) About 6 to 8 servings
About 2 tablespoons olive oil
1/4 cup finely diced onion
1 mini yellow & red pepper, diced - optional
1 clove minced garlic
1 (7 oz.) pkg. vermicelli – referred to as Mexican pasta, I found it in the Mexican section at the grocery store
2 oz. (or half of a small can) tomato sauce or 1/4 cup Rotel (tomato & green chili blend)
1 1/2 cups broth (chicken, beef or vegetable)
About 2 teaspoons dried parsley or 1 tablespoon+ fresh
Dash of paprika, cumin and chili powder or to taste
- Heat oil over medium in a medium size skillet or pan. Add onion and peppers and cook until tender.
- Add garlic and vermicelli and saute’ (adding more oil if need) until lightly brown.
- Stir in tomato sauce, broth, herbs and spices. Simmer for 5 minutes. Remove from heat and cover for 10 minutes.
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