This is a classic Mexican pasta dish that some restaurants here in California are just starting to offer on their menus.

INGREDIENTS:

2 6 oz.bags of Coil Fideo Pasta (broken up)
4 tbsp. olive oil
1 coarsely chopped medium size onion
2 bay leaves
1 can (15 oz.) Mexican spiced sliced stewed tomatoes
1 can (15 oz.) low sodium chicken broth
1 pinch dried oregano
2 pinches chili flakes
Salt and pepper to taste
(Note: this pasta is good topped with parmesan or grated cheddar cheese)

INSTRUCTIONS:

Prep Time: approximately 15 minutes; Cook: 45 minutes

1. Heat a large saute pan on high heat adding the olive oil

2. Add the chopped onion

3. Grab a coil of fideo pasta while holding over saute pan squeeze to break up and let fall in to the pan do the same to the rest saute pasta-stirring on high till nice and toasty and begins to change color like you would toast a nice rice pilaf.

4. Carefully add canned tomato's, chicken broth, then the bay leafs, oregano, chili flakes.

5. Turn heat down to a simmer stirring occasionally cook pasta till Al Dente (do not overcook the pasta)

6. Add salt and pepper

Serves 4

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Submitted by Chef Valentina "Paki" Arizo