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Add a photoServings: 6
Ingredients
- 6 c. basic chicken stock
- 1 whl chicken breast split about 1 lb.
- 1/4 c. vermicelli
- 1/4 c. vegetable oil
- 1 lrg tomato peeled, seeded and minced
- 1 x ripe avocado
- 2 x warm green chilies minced
- Â Â salt and pepper to taste
Directions
- Early in day heat stock to boiling in large saucepan. Add in chicken; reduce heat to low. Simmer 25 min; remove & cold chicken. Skin, remove from bones, & shred meat. At dinner time break vermicelli into 2 inch lengths. Heat oil in small skillet; lightly brown vermicelli. Drain on paper towels. Meanwhile, heat stock to boiling. Add in vermicelli; cook till tender. Add in tomato & chicken; heat through. Peel & seed avocado; cut into chunks. Add in avocado, chilies, salt & pepper; heat through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 6 servings | |
| Calories 169 | |
| Calories from Fat 106 | 63% |
| Total Fat 11.99g | 15% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 0.23g | |
| Cholesterol 0mg | 0% |
| Sodium 378mg | 16% |
| Potassium 395mg | 11% |
| Total Carbs 11.85g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 1.66g | 1% |
| Protein 4.45g | 7% |
