- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 3 cloves garlic, finely chopped
- 8 ounces fideo (coil vermicelli pasta), broken into pieces
- 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
- 1 (14.5 ounce) can chicken broth
- 1 (7 ounce) can ORTEGA® Diced Green Chiles
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- crumbled feta cheese, for topping
- HEAT vegetable oil in large skillet over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until onion is tender. Add pasta; cook, stirring constantly, for 1 to 2 minutes or until pasta starts to turn golden.
- STIR in tomatoes with juice, broth, chiles, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 7 minutes or until liquid is absorbed. Sprinkle with cheese just before serving.