Ingredients:
2 fully ripened avocados from Mexico
1 can (14-1/2 ounces) peeled, diced tomatoes in juice with jalapeño peppers
1 can (14 ounces) ready-to-serve chicken broth
8 ounces angelhair pasta or fideos (half of a 1-pound package)
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Preparation:
Cut avocados lengthwise around middle; remove pits with a knife blade; twist avocados to separate halves; scoop out pulp with a spoon; dice; set aside. In a large saucepan, combine tomatoes, chicken broth and 1 cup water; bring to a boil. Add angelhair; cook until al dente, about 5 minutes; remove from heat. Stir in reserved avocado.
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Serves:
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Cook Time:
10 min.
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