"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!)" — JENNY P.
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skinless, boneless chicken breast halves
1 (12 ounce) package
spaghetti noodles, broken in half
roma (plum) tomatoes, chopped
2 1/2 teaspoons
salt and pepper to taste
1 1/2 cups
shredded Cheddar cheese
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.
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.
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 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!
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!
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!!!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Fideo (Mexican Spaghetti)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 455
** Calories from Fat: 130
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