Vermicelli with Chipotle Sauce

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Prep 15 min
Total 35 min
Ingredients 14
Servings 12

Ingredients

1/3

cup vegetable oil

package (7 oz) uncooked fideo or vermicelli, broken in half

can (14.5 oz) Muir Glen™ organic peeled whole tomatoes, undrained

1/2

cup Muir Glen™ organic tomato sauce

chipotle chile in adobo sauce (from 7-oz can)

cups Progresso™ reduced-sodium chicken broth (from a 32-oz carton)

1/4

cup coarsely chopped white onion

garlic cloves, finely chopped

teaspoon tomato boullion granules with chicken flavor

1/2

teaspoon salt, if desired

fresh parsley sprigs

1/2

cup shredded Parmesan cheese

Sour cream, if desired

Fresh parsley, if desired

Directions

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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.

Nutrition Information

Nutrition Facts

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;