Fideo (Mexican Spaghetti)

1. 1

   Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.

2. 2

   Cook the chicken breasts in the oil until they are nicely browned on the outside.

3. 3

   Remove them from the skillet and set aside.

4. 4

   Add the remaining oil to the skillet, then add the broken spaghetti.

5. 5

   Cook, stirring constantly, until the spaghetti is browned.

6. 6

   Drain off any excess oil, and add the tomatoes and the onion.

7. 7

   Dice the chicken breasts, and return them to the skillet.

8. 8

   Season with cumin, chili powder, salt, and pepper.

9. 9

   Pour in water, cover, and simmer over medium-low heat until the pasta is tender and the water has been absorbed, about 10 minutes.

10. 10

    Check toward the end and add more water if needed.

11. 11

    Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.

• Calories 567.09 kcal High
• Protein 49.85 g Good Source
• Carbs 53.36 g Moderate
• Total Fat 18.26 g High
• Saturated Fat 6.31 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 121.91 mg High
• Sodium 284.43 mg Moderate
• Fiber 5.28 g Moderate
• Sugar 6.59 g Moderate
• Added Sugar 2.48 g Low Source
• Calcium 250.48 mg Moderate
• Iron 3.87 mg Good Source
• Potassium 187.65 mg Low Source
• Vitamin A 144.11 mcg_rae Moderate
• Vitamin C 12.82 mg Moderate
• Vitamin D 0.24 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Onions 🧅