Fideo (Mexican Spaghetti)

Fideo (Mexican Spaghetti)


"A very unusual but very delicious pasta dish. My Mexican grandfather used to make it and I make it in memory of him. For you, Pepe! Hope you all like it too! Goce! (Enjoy!)"


40 m {{adjustedServings}} servings 455 cals
Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 455 kcal
  • 23%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 47.9g
  • 15%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside.
  2. Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper. Pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Check towards the end, and add more water if necessary.
  3. Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.
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  1. 124 Ratings


I have also been making fideo for years. My recipe is a little different though-I don't use regular noodles I use 1 box of vermicceli, it also says Fideo on it in the pasta isle (yelloe box w/ r...

This is really good! I used 1 can diced tomatos and 1 can dice tomatos and green chiles instead of the 5 roma tomatos...still excellent.

I also subbed chicken stock for water and used one can of Rotel w/ chilies and one with lime juice and cilantro in place of the chopped romas. Added a nice little kick without being too spicy f...