Pepe's chicken Fideo (Mexican spaghetti)

    40 min

    This version of the classic Mexican pasta dish is made with chicken fillets, plum tomatoes, spaghetti and spices like chilli powder for that extra 'kick'!

    126 people made this

    Serves: 6 

    • 2 tablespoons vegetable oil
    • 4 skinless, boneless chicken breast fillets
    • 340g uncooked spaghetti pasta, broken in half
    • 5 plum tomatoes, chopped
    • 1 large onion, chopped
    • 1/2 tablespoon ground cumin
    • 2 1/2 teaspoons chilli powder
    • salt and pepper to taste
    • 350ml water
    • 120g grated Cheddar cheese

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat 1 tablespoon of vegetable oil in a large frying pan over medium heat. Cook chicken breasts in the oil until nicely browned on the outside, no longer pink inside and juices run clear. Remove from the frying pan and set aside.
    2. Add remaining oil to the frying pan 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 frying pan. Season with cumin, chilli 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.
    3. Spoon the chicken pasta mixture into bowls to serve, and garnish with grated cheese.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (103)


    I have also been making fideo for years. My recipe is a little different though-I don't use regular noodles I use 1 box of vermicceli, it also says Fideo on it in the pasta isle (yelloe box w/ red lettering) and 1 can of diced tomatos with green onions seasoned in them. 1/2 cup of chicken stock or i can of water. I usually make this w/o any chicken or meat if I'm looking for a fast meal. Just melt 3 tbls butter in skillet and then add fideo stirring constantly until light browned.Then pour in 1 can of diced tomatoes and 2 cans of water or the chicken stock, bring to a boil and then cover and simmer for 10-15 min until fideo noodles are al dente. I then add more chicken stock if it seems to thick for me and then I add grated cheddar cheese and eat with a warm flour tortilla. I season as needed w/ salt and pepper, maybe some cumin. very easy meal to make.  -  25 Feb 2009  (Review from Allrecipes US | Canada)


    This is really good! I used 1 can diced tomatos and 1 can dice tomatos and green chiles instead of the 5 roma tomatos...still excellent.  -  11 Feb 2007  (Review from Allrecipes US | Canada)


    I also subbed chicken stock for water and used one can of Rotel w/ chilies and one with lime juice and cilantro in place of the chopped romas. Added a nice little kick without being too spicy for the 8 year old. Added a few chopped black olives as well. Served it over a little fat free refried beans and used less chicken to keep it light and still have plenty of protein. Used whole wheat pasta as well!  -  12 Jul 2006  (Review from Allrecipes US | Canada)