CHICKEN FIDEO 
1 lg. onion (chopped)
2 lg. cloves garlic (crushed or minced)
3 tbsp. oil
8 oz. Fideo or Vermicelli coils (about 8 coils)
1 (8 oz.) can tomato sauce
3 c. water (may add 1 or 2 chicken bouillon cubes)
1/2 tsp. salt
Pepper to taste
3 cooked chicken breasts (about 2 c.)

In a large deep skillet using medium heat, saute onion and garlic in oil until tender. Add fideo - cook stirring to break clusters until lightly browned. Stir in tomato sauce and water, bring to boil. Simmer uncovered 10-15 minutes. Stir in chicken, salt and pepper. Heat thoroughly.

recipe reviews
Chicken Fideo
 #12338
 Alex says:
Very, very good. Thank you for the recipe.
   #146167
 Babsie (California) says:
This was delicious. I poached two boneless and skinless chicken breast. I shredded them and added them the last 10 minutes with the salt and pepper. I would suggest adding 2 cans of tomato sauce and about 4 cups of water. It does dry out overnight a bit. Also I finely diced 1/2 green pepper and sauteed it with the onion. Will make again. Very tasty and very easy

 

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