Fideo (Mexican Spaghetti) Recipe
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Fideo (Mexican Spaghetti)

By: 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!)"

Rating: This weblink has been rated 88 times with an average star rating of 4.2 Read Reviews (71)

Rate/Review | 4,032 people have saved this

What to Drink?

Wine Barbera
Cocktail Texatini
Prep Time:
15 Min
Cook Time:
25 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 tablespoons vegetable oil
  • 4 skinless, boneless chicken breast halves
  • 1 (12 ounce) package spaghetti noodles, broken in half
  • 5 roma (plum) tomatoes, chopped
  • 1 large onion, chopped
  • 1/2 tablespoon ground cumin
  • 2 1/2 teaspoons chili powder
  • salt and pepper to taste
  • 1 1/2 cups water
  • 1 cup shredded Cheddar cheese

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 455 | Total Fat: 14.4g | Cholesterol: 70mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2007 by Amy 
This is really good! I used 1 can diced tomatos and 1 can dice tomatos and green chiles... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2009 by Ginasmm 
I have also been making fideo for years. My recipe is a little different though-I don't use... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 12, 2006 by connorsmom 
I also subbed chicken stock for water and used one can of Rotel w/ chilies and one with lime... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 13, 2006 by jcstrong 
Thanks for the delicious recipe, we thought it was great. The only changes I made were to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2004 by REBECCAJUAREZ 
I TRIED THIS RECIPE ONCE AND IM TELLING U I MAKE IT ALL THE TIME NOW FOR MY FAMILY AND THAT IS... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 11, 2006 by SueKPage 
I loved this recipes. I liked the fact that I could make it in my electric skillet, no other... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2003 by HOMERMC 
Sorry, this just did not do it for our family. Not sure why; they love mexican food and pasta,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2006 by ANGELASEELY 
So good! Great texture. I added a few extras to meet my families needs and used rotel instead... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 7, 2005 by TERRAWOLF 
Made it as is, and I really like this dish as is. My kids, 6 and 3 and normally picky about,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2007 by makan85 
This recipe was easy and extremely delicious. I added one chopped green bell pepper to the mix... MORE

 
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