| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Olive oil |
| 4 | Skinless, boneless chicken breast filets | |
| 1 | tb | Chile powder plus |
| 1/2 | c | Chile powder |
| 1 | ts | Salt |
| 8 | Plum tomatoes, chopped | |
| 1 1/2 | tb | Minced garlic |
| 3 | c | Fresh spinach; washed & cut into fine shreds |
| 1 | c | Minced fresh cilantro |
| 8 | c | Chicken broth |
| 1/2 | c | Crumbled feta cheese |
| 1/3 | c | Vermicelli or capellini pasta, broken into short lengths |
| 1 | Lime , Juice of |
INSTRUCTIONS
Preheat oven to 375 degrees F. Rub a little of the oil over the chicken breasts, then sprinkle both sides withn1 tbsp chile powder & salt. Heat a nonstick fry pan with remaining oil. Add chicken; brown on both sides for a couple of minutes. Combine tomatoes, garlic, spinach, cilantro, remaining chile powder, 2 cups of chicken broth, and feta cheese in a large glass baking dish. Bury the chicken breasts under this mixture. Cover with foil; bake for 45 minutes. Remove chicken; when cool, shred the meat. Cook pasta in boiling water about 5 minutes, then drain. Pour remaining chicken broth into a large saucepan. Add tomato-chile mixture and all the precious juices from the baking dish. Bring to a simmer for 5 minutes. Add shredded chicken and pasta. Squeeze in the lime juice. This is even better the next day! Habby trails and good eatin'! Posted to CHILE-HEADS DIGEST V3 #251 by MadameR@aol.com on Feb 28, 1997.
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