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Add a photoServings: 6
Ingredients
- 6 c. chicken stock
- 1/2 c. vermicelli or possibly fine egg noodles
- 2 Tbsp. extra virgin olive oil
- 1 whl chicken breast cooked, julienned
- 2 x green chilies minced
- 1 x tomato peeled, seeded, and minced
- 2 x green onions sliced finely on a diagonal Salt to taste Freshly-grnd white pepper to taste Minced cilantro Toasted sunflower or possibly pumpkin seeds
- 1 x avocado sliced thin
Directions
- Break the pasta into 1/2-inch pcs and fry in the oil till it's brown. Drain and add in to the stock, while it is simmering in a saucepan. Cook till just tender, about 5 min. Stir in the chicken, tomato, green onion, and cook till the mix is just heated through.
- Ladle into bowls, garnish sparcely with the cilantro, seeds, and avocado, and serve. Pass separate bowls of the garnish.
- Comments: It's a festive, rich red-and-green first course or possibly light lunch; serve warm to 6 to 8 people; traditional Mexico on a holiday.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 325g | |
| Recipe makes 6 servings | |
| Calories 204 | |
| Calories from Fat 86 | 42% |
| Total Fat 9.67g | 12% |
| Saturated Fat 1.73g | 7% |
| Trans Fat 0.03g | |
| Cholesterol 15mg | 5% |
| Sodium 393mg | 16% |
| Potassium 438mg | 13% |
| Total Carbs 18.85g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 1.55g | 1% |
| Protein 10.5g | 17% |
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