- Servings: 6
|1 box||Vermicelli, broken|
|½ lb||Skinless, boneless chicken, cut in cubes|
|1||Cube of Chicken Bouillon|
|¼ tsp||Garlic Powder|
|¾ cup||Tomato Sauce|
|Salt, to taste|
Heat your oil in skillet. Pour your pasta in; toast it, stirring until it turns a little brown. Remove. Cook your chicken pieces to brown & mix together with your pasta. Add 2 cups of water, your garlic powder, cumin, tomato sauce and salt. Cover and let simmer for 12 minutes or until pasta is tender.
For a winter soup dish add additional water or chicken broth, and you will have a nice warm soup.