CFD Publications

PANTRY FIDEO

2 tablespoons oil
1 bag (7 ounces) short cut vermicelli
1 can (14 ounces) chicken broth
1 can (14-1/2 ounces) petite cut diced tomatoes
1 tablespoon dried onion
1/4 teaspoon cumin seeds
1/4 teaspoon dried minced garlic

Heat oil in a large skillet over medium high heat. Add vermicelli and brown, stirring constantly. Add remaining ingredients. Bring to a boil. Reduce heat; cover. Simmer 5 minutes or until pasta is cooked. Serves 6 to 8.

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Copyright © 2004 - 2008 Cheryl Driggs
Last modified: 08/15/2008