ingredients

  • ¼ cup butter
  • ½ onion, diced
  • 1 clove garlic, minced
  • 12 ounces vermicelli, broken into quarters or thirds
  • 1 14 oz can diced tomatoes with green chilies
  • 32 ounces chicken broth
  • 1 tablespoon taco seasoning
  • ¾ cup Parmesan cheese, grated

directions

1. Melt the butter in a large 12" skillet. Saute the onion and garlic until it is soft and translucent. Add the vermicelli and stir until some of the pasta browns.
2. Add the undrained tomatoes, chicken broth, and taco seasoning. Stir until the seasoning is mixed well. Bring to a boil. Reduce heat to a simmer, cover and cook for 15 minutes.
3. Remove lid and stir. Mixture should still be a little soupy. Mix in parmesan cheese. Serve.

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servings/yield

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