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Vermicelli with Chipotle Sauce

  • Prep 15 min
  • Total 35 min
  • Ingredients 14
  • Servings 12

Ingredients

1/3
cup vegetable oil
1
package (7 oz) uncooked fideo or vermicelli, broken in half
1
can (14.5 oz) Muir Glen™ organic peeled whole tomatoes, undrained
1/2
cup Muir Glen™ organic tomato sauce
1
chipotle chile in adobo sauce (from 7-oz can)
3
cups Progresso™ reduced-sodium chicken broth (from a 32-oz carton)
1/4
cup coarsely chopped white onion
2
garlic cloves, finely chopped
1
teaspoon tomato boullion granules with chicken flavor
1/2
teaspoon salt, if desired
2
fresh parsley sprigs
1/2
cup shredded Parmesan cheese
Sour cream, if desired
Fresh parsley, if desired

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
Calories from Fat
90
% Daily Value
Total Fat
9g
15%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
440mg
18%
Potassium
35mg
1%
Total Carbohydrate
18g
6%
Dietary Fiber
1g
6%
Sugars
2g
Protein
6g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 In 6-quart Dutch oven or saucepan, heat oil over medium-high heat. Cook pasta in oil, stirring constantly, until golden. Remove from heat; drain and discard oil. Return pasta to Dutch oven.
  • 2 In blender, place tomatoes, tomato sauce, chili, broth, onion and garlic. Cover; blend until smooth. Add tomato mixture to pasta in Dutch oven; stir in bouillon, salt and parsley sprigs. Cook uncovered over medium heat 2 to 3 minutes or until mixture is bubbly and slightly thickened, stirring occasionally.
  • 3 Cover; simmer 20 to 25 minutes or until pasta is tender, stirring occasionally. Remove parsley sprigs. Serve with Parmesan cheese and sour cream. Garnish with parsley.

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