| 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.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”