Ingredients
2 tablespoons Pure Wesson Vegetable Oil
7 ounces dry angel hair pasta (fideo), uncooked
1 medium poblano or green bell pepper, seeded, chopped
1 small jalapeno or Serrano pepper, seeded, chopped
1/2 cup chopped onion
6 cloves garlic, finely copped
1 can (8 oz) Hunt’s Tomato Sauce
6 cups water
2 tablespoons caldo con sabor de pollo (chicken bouillon)
1/4 teaspoon Sazon seasoning (I use the Badia Sazon Tropical seasoning)
2 tablespoons chopped fresh cilantro
Preparation
Heat oil in large saucepan over medium-high heat. Snap pasta into small bite sized pieces and add to saucepan, stir to coat with oil. Cook for 2 minutes or until browned; stirring constantly. Add peppers,onion and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally. Stir in tomato sauce, water and bouillon. Reduce heat to medium-low; cover and simmer 10 minutes or until the pasta is tender. Stir in chicken and seasoning. Sprinkle with cilantro. If there isn’t any leftover cooked chicken available, I pick up some chicken tenders, sprinkle the tenders with 1 pkg of the Sazon seasoning; heat ab 2 tblspns of olive oil in a pan; saute until browned. Cool & shred or cut into bite sized pieces- add to soup.
