1
paquete (7 oz) de fideo o vermicelli sin cocer, en trocitos
1
lata (14.5 oz) tomates orgánicos (jitomates) pelados y enteros Muir Glen
1/2
taza de salsa de tomate orgánico (jitomate) Muir Glen®
1
chipotle en adobo (de una lata de 7 oz)
3
tazas de caldo de pollo Progresso® reducido en sodio (de un cartón de 32
1/4
taza de cebolla picada
2
dientes de ajo, finamente picado
1
cucharadita de caldo de pollo en gránulos o polvo con tomate (jitomate)
1/2
cucharadita de sal, si lo deseas
2
ramitas de perejil
1/2
taza de queso parmesano rallado
Crema agria, si lo deseas
Perejil picado, si lo deseas
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Instrucciones
1
En una olla de 6 cuartos de galón, calienta el aceite a fuego medio alto. Fríe la pasta en el aceite, revolviendo constantemente, hasta que este doradita. Retira del fuego; escurre el aceite, descártalo.
2
En la licuadora agrega tomates, salsa de tomate, chipotle, caldo de pollo, cebolla y ajo. Cubre y licua hasta que todo este incorporado. Agrega la salsa de tomate a la pasta, agregando el caldo de pollo en polvo , sal y las ramitas de perejil. Cocina sin cubrir a fuego medio de 2 a 3 minutos o hasta que la mescla este burbujeando y un poco mas espesa, revolviendo ocasionalmente.
3
Cubre y deja cocinar durante 20 a 25 minutos o hasta que la pasta este cocida. Retira las ramitas de perejil. Sirve con el queso parmesano y crema. Si lo deseas decora con perejil picado.
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