 
Dried pasta is lightly sautéed before cooking for a rich flavor. A great pasta dish with Southwestern flavors. 4 9 min 8 min 
       - 2 tbls. vegetable oil
- 1 cup chopped onion
- 3 cloves garlic, finely chopped
- 8 ozs. fideo (coil vermicelli pasta), broken into pieces
- 1 can (14.5-oz.) recipe-ready diced tomatoes, undrained
- 1 can (14.5-oz.) chicken broth
- 1 can (7-oz.) ORTEGA Diced Green Chiles
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
Crumbled cotija or feta cheese (optional)
HEAT vegetable oil in large skillet over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until onion is tender. Add pasta; cook, stirring constantly, for 1 to 2 minutes or until pasta starts to turn golden.
STIR in tomatoes with juice, broth, chiles, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 7 minutes or until liquid is absorbed. Sprinkle with cheese just before serving.
~ Please take the time to let us know what you think about this recipe. Your comments will help us to rate those recipes that most people find enjoyable. Submit your review of this recipe: Ortega Vermicelli Sounds delicious
Submitted Date: November 2002
Rating:
Reviewed By: kendall from DeKalb, IL
Comments: I saw the picture, and it looks fantastic. I love pasta and so does everyone I live with, so even though I haven't exactly made this dish yet, I'm going to try it out soon. For now, I"m giving it 5 stars just based on looks alone.
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