®/™©2024 Yummly. All rights reserved.
Description
Fideos secos, or “dry noodles,” is a traditional Mexican dish that calls for browning thin pasta in oil and then simmering it pilaf-style in a mildly spicy broth. In this version we’ve topped the noodles with pulled rotisserie chicken, cheese, avocado, cilantro, and crunchy pumpkin seeds for a 30-minute, one-pan pasta that’s a soulful bowl of Mexican comfort food. Fideos traditionally uses dried guajillo or ancho chilies, but a smoky canned chipotle chili in adobo is a convenient supermarket substitute. Along with half a cinnamon stick, the chipotle flavors the broth and is discarded after cooking, as you would a bay leaf. The recipe is a Yummly original created by Ivy Manning.
Ingredients
- 1/2 rotisserie chicken (to make 2 cups pulled chicken)
- 6 oz. angel hair pasta
- 1/2 medium onion
- 3 medium garlic cloves
- 2 Tbsp. extra-virgin olive oil (divided)
- 1 can diced tomatoes with green chilies (10 oz.)
- 1 chipotle chili in adobo (canned, left whole)
- 1/2 cinnamon stick
- 3/4 tsp. salt
- 1/4 tsp. black pepper
- 2 cups reduced-sodium chicken broth
- 1 medium avocado
- cilantro sprigs
- 1/4 cup crumbled Cotija cheese (or feta cheese, plus more if you like)
- 1/4 cup shelled pumpkin seeds (salted, pepitas)
- 1 lime (cut into wedges)
Directions
- Pull chicken into large bite-size pieces, discarding skin and bones, until you have about 2 cups meat. Set aside. Wrap pasta in a kitchen towel and break it into 2- to 3-inch lengths. Pour pasta into a bowl (you’ll have 2 heaping cups). Chop onion, finely chop garlic, and set them aside separately.
- Heat 1 Tbsp. olive oil in a 12-inch frying pan or saute pan over medium heat. Add pasta. Working quickly to ensure that the noodles don't burn, toss them with 2 spoons or spatulas to coat with oil and brown evenly, about 3 minutes. Scrape noodles into a bowl using a rubber spatula to get all the bits, and set aside.
- Pour remaining 1 Tbsp. olive oil into the pan over medium heat. Add onion and cook, stirring frequently, until it’s tender and beginning to brown, about 4 minutes. Add garlic and cook, stirring often, until fragrant, 30 seconds. Add tomatoes and their juices, chipotle chili, cinnamon stick, salt, and pepper to the pan and cook, stirring frequently, until the tomato juice has reduced slightly, about 2 minutes.
NutritionView More
Unlock full nutritional details with subscription
| Calories460Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol205mg68% |
| Sodium900mg38% |
| Potassium810mg23% |
| Protein26g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A10% |
| Vitamin C50% |
| Calcium15% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Jot it down
Subscribe to Yummly to add notes