Fideo (Mexican Spaghetti)

Fideo (Mexican Spaghetti)

98 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
JENNY P.
Recipe by  JENNY P.

“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!)”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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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Reviews (98)

Rate This Recipe
Ginasmm
76

Ginasmm

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/ red lettering) and 1 can of diced tomatos with green onions seasoned in them. 1/2 cup of chicken stock or i can of water. I usually make this w/o any chicken or meat if I'm looking for a fast meal. Just melt 3 tbls butter in skillet and then add fideo stirring constantly until light browned.Then pour in 1 can of diced tomatoes and 2 cans of water or the chicken stock, bring to a boil and then cover and simmer for 10-15 min until fideo noodles are al dente. I then add more chicken stock if it seems to thick for me and then I add grated cheddar cheese and eat with a warm flour tortilla. I season as needed w/ salt and pepper, maybe some cumin. very easy meal to make.

Amy
34

Amy

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.

connorsmom
30

connorsmom

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 for the 8 year old. Added a few chopped black olives as well. Served it over a little fat free refried beans and used less chicken to keep it light and still have plenty of protein. Used whole wheat pasta as well!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 455 cal
  • 23%
  • Fat
  • 14.4 g
  • 22%
  • Carbs
  • 47.9 g
  • 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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