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Every few months I create recipes for Parents Magazine (my essential read for parents of young kids — each issue since I was pregnant has resided on my night stand and I read them all cover to cover). For the June 2011 issue I developed the recipes for “Pasta Passport — Nutritious Noodle Dishes From Around the Word”, and “visited” Thailand, China, Mexico, Japan and Italy. This Mexican Vermicelli was my south of the border inspired entry.

I love noodle dishes because with just a few simple ingredients you can produce a seemingly exotic family meal that’s easy to throw together and doesn’t cut into your time or budget. And since Kenya and Chloe will inhale any type of noodle that’s long and slurp-able, it’s never a hard sell for me. Bon Voyage!

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Mexican Vermicelli

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Author: Catherine McCord
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients  

  • 1/2 Pkg Vermicelli, cut in half
  • 1 16 oz Jar Mild Chunky Salsa
  • 2 Cups Cooked Chicken, cubed (about 2 chicken breasts)
  • 1 Tbsp cilantro, chopped
  • 1 Cup Mexican Cheese Blend, shredded

Instructions 

    Nutrition

    Sodium: 910mg | Sugar: 5g | Fiber: 4g | Cholesterol: 90mg | Calories: 470kcal | Fat: 13g | Protein: 38g | Carbohydrates: 50g
    Did you make this recipe?Mention @Weelicious or tag #weelicious!

    About the Author

    Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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    1. […] a fierce noodle fan, and I have to try the Spicy Peanut Sauce from Amateur Gourmet, as well as Mexican Vermicelli from […]

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