Supplies to Gather

Ingredients

Quick and packed with Southwestern flavor, this dinner comes together in just a single pan (hello, easy cleanup). Braised chicken thighs are simmered in our flavor-packed salsa roja, and are topped off with cotija cheese, fresh cilantro, and avocado for a meal that’s delicious and nutritious.

• Nonstick saute pan with a lid (12 inches)

• Kitchen knife & cutting board

• Cooking spoon

• Small bowl• Paper towels• Salt & pepper• Cooking oil

• Braised chicken thighs• Diced carrots,

celery, & onion• Salsa roja • Fideo pasta W

• Green onions

• Cotija cheese M

• Avocado• Cilantro• Sour cream M

• Limes

G

Calories Per Serving

810

MediumQuick & Easy

Fideos means “noodles” in Spanish, referring to a short and golden noodle with vermicelli-like thinness. In parts of Mexico and the US, fideos are typically prepared in sopa de fideo, a brothy noodle soup, whereas in Spain, fideos are featured in a drier, jammier dish called fideuà. In this application, fideos are not boiled at all, but simmered in a rich, flavorful broth for a finished product similar to paella in that it’s smoky, tomato-y, and umami-packed.

Did You Know?

Allergens

Chicken Fideo Skillet Pastawith Avocado & Cotija Cheese

MilkM WheatW

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Please Note:Cooking times may vary due to different appliances and temperatures. Adjust cooking times accordingly.

When adding ingredients to a hot pan always be careful of any oil splatter.

• Rinse and pat dry your fresh produce.• Thinly slice the green onions.• Roughly chop the cilantro.• Slice the limes into wedges.• Cut the avocado in half and remove

the pit. Use a spoon to scoop out the flesh, then slice into thin wedges.

• Place a nonstick saute pan onto the stovetop, add 1 tbsp. of cooking oil, and set the heat to medium.

• Add the diced carrots, celery, and onion and season lightly with salt and pepper. Cook for 3-4 min, until slightly softened.

• Add the fideo pasta and use a spoon to spread it evenly across the bottom of the pan. Toast the pasta for 60 sec, without stirring. Stir together and cook for 2-3 additional min, or until lightly browned, stirring occasionally.

• Use your hands to gently squeeze and break apart the braised chicken thighs before opening the package. Carefully add the chicken and its braising liquid, the salsa roja, and ½ cup of water to the pan. Gently stir to evenly coat the pasta and bring to a simmer.

• Reduce the heat to medium-low, cover with a lid, and cook for 10-12 min, or until the fideo pasta is cooked and the liquid has mostly evaporated (see Chef’s Tip).

• Remove the lid and cook for 1-2 additional min to allow any excess liquid to evaporate and to form a browned crust on the bottom of the pan. Be careful to reduce or turn off the heat as needed to prevent burning the bottom. Turn off the heat. Set aside to cool slightly before serving.

Step 1 Step Step2 3

• Place the sour cream into a small bowl. Squeeze the juice from 2-3 of the lime wedges into the sour cream. Season to taste with salt, pepper, and additional lime juice if desired, then mix together.

Step 4

Chef’s Tip!

Remember, cooking times may vary with different pan sizes for dishes like this.

For best results, it is important to use nice even heat, generally low to medium-low, and a flat-bottomed pan for consistent heating.

If you do not have a nonstick pan, be sure to stir the ingredients occasionally so the fideo pasta doesn’t stick to the bottom of the pan or get scorched.

Let’s Plate!• Arrange the sliced avocado, green onions,

and chopped cilantro over the chicken fideo skillet pasta. Drizzle with the lime sour cream, sprinkle with the cotija cheese, and serve with the remaining lime wedges. For extra spiciness, grab your favorite hot sauce and use as desired.