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Ingredients45 m servings 248
Original recipe yields 6 servings (8 cups)
- Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
- Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.
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Per Serving: 248 calories; 11.6 29 8.4 13 1070 Full nutrition
ReviewsRead all reviews 2
This turned out perfect! My roma's were small so I used 3 but that is the only change I made. There never seems to be enough liquid in the recipes I've made in the past but this one was spot on....