- 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
ingredients
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. |