A very unusual but very delicious pasta dish. My Mexican grandfather used to make it and I make it in memory of him. For you, Pepe! Hope you all like it too! Goce! (Enjoy!)

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside.

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  • Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper. Pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Check towards the end, and add more water if necessary.

  • Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.

Nutrition Facts

455 calories; 14.4 g total fat; 70 mg cholesterol; 213 mg sodium. 47.9 g carbohydrates; 32.2 g protein; Full Nutrition

Reviews (104)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/25/2009
I have also been making fideo for years. My recipe is a little different though-I don't use regular noodles I use 1 box of vermicceli it also says Fideo on it in the pasta isle (yelloe box w/ red lettering) and 1 can of diced tomatos with green onions seasoned in them. 1/2 cup of chicken stock or i can of water. I usually make this w/o any chicken or meat if I'm looking for a fast meal. Just melt 3 tbls butter in skillet and then add fideo stirring constantly until light browned.Then pour in 1 can of diced tomatoes and 2 cans of water or the chicken stock bring to a boil and then cover and simmer for 10-15 min until fideo noodles are al dente. I then add more chicken stock if it seems to thick for me and then I add grated cheddar cheese and eat with a warm flour tortilla. I season as needed w/ salt and pepper maybe some cumin. very easy meal to make. Read More
(98)

Most helpful critical review

Rating: 2 stars
12/06/2003
Sorry this just did not do it for our family. Not sure why; they love mexican food and pasta just not together I guess. Really need to watch it - it gets dry quickly. Read More
(10)
133 Ratings
  • 5 star values: 57
  • 4 star values: 47
  • 3 star values: 20
  • 2 star values: 7
  • 1 star values: 2
Rating: 4 stars
02/25/2009
I have also been making fideo for years. My recipe is a little different though-I don't use regular noodles I use 1 box of vermicceli it also says Fideo on it in the pasta isle (yelloe box w/ red lettering) and 1 can of diced tomatos with green onions seasoned in them. 1/2 cup of chicken stock or i can of water. I usually make this w/o any chicken or meat if I'm looking for a fast meal. Just melt 3 tbls butter in skillet and then add fideo stirring constantly until light browned.Then pour in 1 can of diced tomatoes and 2 cans of water or the chicken stock bring to a boil and then cover and simmer for 10-15 min until fideo noodles are al dente. I then add more chicken stock if it seems to thick for me and then I add grated cheddar cheese and eat with a warm flour tortilla. I season as needed w/ salt and pepper maybe some cumin. very easy meal to make. Read More
(98)
Rating: 4 stars
02/25/2009
I have also been making fideo for years. My recipe is a little different though-I don't use regular noodles I use 1 box of vermicceli it also says Fideo on it in the pasta isle (yelloe box w/ red lettering) and 1 can of diced tomatos with green onions seasoned in them. 1/2 cup of chicken stock or i can of water. I usually make this w/o any chicken or meat if I'm looking for a fast meal. Just melt 3 tbls butter in skillet and then add fideo stirring constantly until light browned.Then pour in 1 can of diced tomatoes and 2 cans of water or the chicken stock bring to a boil and then cover and simmer for 10-15 min until fideo noodles are al dente. I then add more chicken stock if it seems to thick for me and then I add grated cheddar cheese and eat with a warm flour tortilla. I season as needed w/ salt and pepper maybe some cumin. very easy meal to make. Read More
(98)
Rating: 5 stars
02/11/2007
This is really good! I used 1 can diced tomatos and 1 can dice tomatos and green chiles instead of the 5 roma tomatos...still excellent. Read More
(48)
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Rating: 5 stars
07/12/2006
I also subbed chicken stock for water and used one can of Rotel w/ chilies and one with lime juice and cilantro in place of the chopped romas. Added a nice little kick without being too spicy for the 8 year old. Added a few chopped black olives as well. Served it over a little fat free refried beans and used less chicken to keep it light and still have plenty of protein. Used whole wheat pasta as well! Read More
(38)
Rating: 5 stars
06/14/2006
Thanks for the delicious recipe we thought it was great. The only changes I made were to omit the onions and instead add some chopped green peppers and a little garlic. My husband already had some of the leftovers as a late evening snack (and he never eats leftovers)! We didn't cook it too long make sure the noodles are al dente the little bit of chew in the noodles really tops the dish off. Thanks again! Read More
(16)
Rating: 5 stars
01/15/2004
I TRIED THIS RECIPE ONCE AND IM TELLING U I MAKE IT ALL THE TIME NOW FOR MY FAMILY AND THAT IS THAT I AM MEXICAN AND THIS RECIPE IS GREAT!!! Read More
(15)
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Rating: 2 stars
12/06/2003
Sorry this just did not do it for our family. Not sure why; they love mexican food and pasta just not together I guess. Really need to watch it - it gets dry quickly. Read More
(10)
Rating: 2 stars
04/28/2008
My grandmother use to make something similar and my mom made it as well when we were growning up. We do not use spaghetti noodles. If you look in your Ethnic or Mexican section at your local grocery store you can find FIDEO. It is very inexpensive. I sometimes use the coiled fideo or just the broken fideo. May taste less like spaghetti. I saute chopped onions and garlic in some oil then brown the fideo dump in Mexican stewed tomatoes sometimes a can of green chiles some salt cumin a can tomato sauce and water and simmer on low. This always get's inhaled! Read More
(9)
Rating: 4 stars
01/15/2013
My son challenged me to find a "Mexican spaghetti" recipe and I found this. We all liked it. Not our favorite dish but it is good and I will make it again. Read More
(8)
Rating: 4 stars
01/20/2010
Very Good. I used a can of rotel tomatoes with green chiles rather than the roma tomatoes. I also had to add more water at about 8 minutes into the cooking time. I found that the noodles needed extra cooking time. I increased the time to 15 minutes. Very good will make again. Read More
(8)