Mexican Pasta (Fedio)

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. 

  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

1. Heat oil over medium in a medium size skillet or pan. Add onion and peppers and cook until tender.
2. Add garlic and vermicelli and saute’ (adding more oil if need) until lightly brown. 
3. Stir in tomato sauce, broth, herbs and spices. Simmer for 5 minutes. Remove from heat and cover for 10 minutes.