San Antonio Pasta Skillet

• 2 large onions, coarsely chopped
• 10 oz. vermicelli, broken into pieces
• 2 c. cooked turkey or chicken, diced
• 1 large green pepper, cut into thin short strips
• 1/4 c. cilantro, chopped (optional)
• 2 garlic cloves
• 1/4 c. vegetable oil
• 1 (16 oz.) can whole tomatoes
• 1 (14 oz.) can chicken broth
• 3/4 c. picante sauce
• 1 tsp. ground cumin
• 1/2 c. Cheddar cheese, shredded

1. In a 12-inch skillet, over medium heat, cook onions, green pepper and garlic in oil for 2 minutes.
2. Add pasta.
3. Cook, stirring 2 minutes.
4. Stir in tomatoes, broth, turkey/chicken, picante sauce and cumin.
5. Simmer 3 minutes, stirring occasionally and breaking up tomatoes with a spoon, and continue to simmer 4 to 5 minutes, until pasta is tender and most of the liquid is absorbed.
6. Sprinkle with cheese and cilantro.
7. Serve with additional picante sauce.
8. Makes 6 servings.

onions, vermicelli, chicken, green pepper, cilantro, garlic, vegetable oil, tomatoes, chicken broth, picante sauce, ground cumin, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=539618 (may not work)