Mexican-Style Pasta With Chicken And Peppers

• 4 cups low sodium chicken broth
• 1 minced garlic clove
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 4 plum tomatoes or 6 whole canned tomatoes, well drained
• 3 scallions
• 1 large green bell pepper
• 3/4 lb vermicelli or 3/4 lb other thin pasta
• 1/2 lb boneless skinless chicken breast
• 1 tablespoon vegetable oil
• 1 (4 ounce) can chopped mild green chilies, drained
• 1/4 teaspoon salt (omit if using regular chicken broth)
• 1/4 cup fresh cilantro stem (optional)

1. In a medium saucepan, bring the chicken broth, garlic, cumin and chili powder to a boil over medium-high heat.
2. Meanwhile, coarsely chop the tomatoes, scallions and bell pepper. Break the vermicelli into 2-inch pieces.
3. Add the chicken to the boiling broth, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, about 10 minutes. Remove the chicken and set it aside to cool slightly.
4. In a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the vermicelli and cook, stirring, until the vermicelli is lightly browned, about 2 minutes.
5. Add the broth mixture, tomatoes, scallions, bell pepper, green chilies and salt, and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer, stirring occasionally, until the pasta is cooked, about 7 minutes.
6. Meanwhile, shred the chicken. Mince the cilantro (if using).
7. Stir the shredded chicken and cilantro into the pasta mixture and serve hot.

chicken broth, garlic, cumin, chili powder, tomatoes, scallions, green bell pepper, vermicelli, chicken breast, vegetable oil, green chilies, salt, cilantro stem

Taken from www.food.com/recipe/mexican-style-pasta-with-chicken-and-peppers-136822 (may not work)