Fideo With Chicken Sausage Recipes

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FIDEO

This fideo recipe was given to me by my mother in-law. It goes great with any meat dish including carne asada. I use this recipe in place of rice as my side dish.

Provided by TINYANT1

Categories     Side Dish

Time 21m

Yield 4

Number Of Ingredients 7



Fideo image

Steps:

  • Heat oil in a saucepan over medium-high heat. Add the fideo, and fry until browned. Pour in half of the can of tomato sauce, and 1 cup of the water. Season with cumin, garlic salt and chili powder, and stir to blend. Bring to a boil, and cook until the liquid has almost evaporated.
  • Stir in the remaining tomato sauce and water. Cover, and cook over medium heat for about 10 minutes, or until the fideo is tender, and the sauce has thickened.

Nutrition Facts : Calories 287.7 calories, Carbohydrate 46.6 g, Fat 8.1 g, Fiber 3.3 g, Protein 8.8 g, SaturatedFat 1.4 g, Sodium 543.2 mg, Sugar 4.7 g

2 tablespoons vegetable oil
1 (8 ounce) package fideo pasta
½ teaspoon ground cumin
½ teaspoon garlic salt
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 ½ cups water

FIDEO WITH CHICKEN SAUSAGE

We had fideo loco in Texas and it was mighty fine. In this version, I omitted potatoes and used chicken sausage in order to save a few points!! Today's sausage was Red Pepper w/ Garlic, but any flavor would be delicious!

Provided by Carolyn Haas @Linky1

Categories     Other Soups

Number Of Ingredients 17



Fideo with Chicken Sausage image

Steps:

  • Heat up to 1 Tablespoon oil to soup pot or use cooking spray. Slice sausages into 1/2 inch slices. Saute until starting to brown.
  • Add onion and red/green pepper and saute until they start to soften. Add chili powder and garlic - continue to cook for 1 more minute.
  • Add the fideo and stir fry along with the veggies until they are golden brown.
  • Add tomato sauce, corn, bouillon and water to the fideo and cook until the fideo are done.
  • Garnish with any or all - onions, avocado, grated cheese, cilantro.

6 ounce(s) chicken sausage (2 links)
1 tablespoon(s) olive oil
1 onion, chopped
1 red or green pepper, chopped
1/2 - 1 cup(s) corn - frozen is fine
2 clove(s) garlic, minced or grated
1/2 teaspoon(s) chili powder
2 ounce(s) fideo or broken angel-hair pasta
4 ounce(s) tomato sauce
2 teaspoon(s) chicken boullion
2 cup(s) water or more (add extra bouillon accordingly!)
salt and pepper, to taste
GARNISHES - USE SOME OR ALL
2 tablespoon(s) cilantro
1/2 medium avocado, chopped
shredded or crumbled cheese
chopped green onion

CHICKEN, SAUSAGE AND PEPPERS

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12



Chicken, Sausage and Peppers image

Steps:

  • Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
  • Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
  • Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.

2 tablespoons unsalted butter
3/4 pound sweet or hot Italian sausage, cut into chunks
3/4 pound skinless, boneless chicken breasts, cut into chunks
Kosher salt and freshly ground pepper
1 tablespoon all-purpose flour
1 small onion, chopped
2 Italian green frying peppers, cut into 1-inch pieces
3 cloves garlic, roughly chopped
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1/4 cup roughly chopped fresh parsley
2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

FIDEO (MEXICAN SPAGHETTI)

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!)

Provided by JENNY P.

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10



Fideo (Mexican Spaghetti) image

Steps:

  • 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.
  • 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.
  • Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.

Nutrition Facts : Calories 454.7 calories, Carbohydrate 47.9 g, Cholesterol 69.8 mg, Fat 14.4 g, Fiber 3.3 g, Protein 32.2 g, SaturatedFat 6 g, Sodium 212.9 mg, Sugar 4.1 g

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
½ tablespoon ground cumin
2 ½ teaspoons chili powder
salt and pepper to taste
1 ½ cups water
1 cup shredded Cheddar cheese

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