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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

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 180

Calories from Fat: 90

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;