| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Instructions
- Toast 8 ounces fideo or broken spaghetti in a skillet with olive oil over low heat, 4 minutes. Stir in 1 cup chopped scallions and 2 teaspoons ground cumin. Add 1 1/2 cups chicken broth and one 14-ounce can diced tomatoes with chiles. Simmer, stirring, until the noodles are tender, 12 minutes. Season with salt. Top with chopped cilantro and crumbled Cotija cheese.
Reviews
I love this recipe. I use spaghetti and 2 cups of broth instead of 1 1/2. Mild Rotel for sure. Easy on the cilantro. A shake of seasoned pepper and garlic powder. Great, quick meal!
This was one of the best spaghetti recipes I’ve tried in a long while. My whole family loved this dish. If you dont like too much heat, then make sure to use mild rotel and not original.