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Fideo (Mexican Spaghetti)

JENNY P.

"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

40 m servings 455 cals
Original recipe yields 6 servings

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Directions

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  1. 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.
  2. 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.
  3. Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.

Nutrition Facts


Per Serving: 455 calories; 14.4 g fat; 47.9 g carbohydrates; 32.2 g protein; 70 mg cholesterol; 213 mg sodium. Full nutrition

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Reviews

Read all reviews 103
  1. 131 Ratings

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Most helpful positive review

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/ r...

Most helpful critical review

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.

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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/ r...

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.

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 f...

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...

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!!!

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.

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.

Made this last night because I did not have vermecilli noodles. It turned out okay. I have made Fideo for over 30 years it is a staple in our house. There are many ways to tweak it. My favor...

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 neede...