8oz. vermicelli broken in 2" pieces
3 tbsp. oil
3 cloves garlic chopped
2 cups chicken broth
1 cup canned tomatoes
1/2 tsp. leaf oregano Garnish: sour cream & grated cheese
Directions:
Heat oil in heavy skillet. Add pasta, onion & garlic. Cook & stir til onion is limp. Add broth, tomatoes & oregano. Bring mixture to a boil. Cover skillet & lower heat. Cook for 15mts. until the pasta is tender and the broth is absorbed. Top with spoonfuls of sour cream & grated cheese Serve from skillet. 4 servings. From "The People of Mexico and Their Food" book.
Heat oil in heavy skillet. Add pasta, onion & garlic. Cook & stir til onion is limp. Add broth, tomatoes & oregano. Bring mixture to a boil. Cover skillet & lower heat. Cook for 15mts. until the pasta is tender and the broth is absorbed. Top with spoonfuls of sour cream & grated cheese Serve from skillet. 4 servings. From "The People of Mexico and Their Food" book.
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