Mexican Chicken Pasta

• 4 cups low-sodium chicken broth
• 1 clove garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 4 plum tomatoes or 6 whole
• canned, well drained
• 3 scallions
• 1 large green bell pepper
• 3/4 pound vermicelli or other
• thin pasta
• 1/2 pound chicken breast,skin-
• less,boneless
• 1 tablespoon vegetable oil
• 1 can (4 oz,)chopped green chiles,drained
• 1/4 teaspoon salt
• 1/4 cup (packed) cilantro sprig

1. In a medium saucepan, bring the chicken broth,garlic,cumin, and chili powder to a boil over
2. med-high heat.
3. Meanwhile,coarsely chop tomatoes,scallions and bell pepper. Break pasta into 2-inch
4. pieces.
5. 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.
6. In a large nonstick skillet, warm the oil over med-high heat until hot but not smoking
7. Add the pasta and cook, stirring, until the pasta is lightly browned, about 2 minutes..
8. Add the broth mixture,tomatoes,
9. scallions,peppers,chiles, and salt,bring to a boil over med-high heat. Reduce the heat to low, cover and simmer, stirring
10. ocasionally,until the pasta is
11. cooked,about7 minutes.
12. Meanwhile,shred the chicken. Mince the cilantro.
13. Stir the shredded chicken and cilantro into the pasta mixture and serve hot.

lowsodium, clove garlic, cumin, chili powder, tomatoes, scallions, green bell pepper, vermicelli, thin pasta, chicken, vegetable oil, green chiles, salt, cilantro

Taken from www.epicurious.com/recipes/member/views/mexican-chicken-pasta-1200276 (may not work)