Fire! The Devil's Angel Hair
Ingredients:
1 package of Rossi Pasta Fire! (The Devil's Angel Hair)
3 (14 1/2) oz cans reduced sodium chicken broth
1 canned chipotle pepper in adobo sauce, cut into 4 pieces
1 7 or 8 inch spinach, tomato, and/or plain tortilla, quartered
4 teaspoons olive oil
4 small skinless, boneless chicken breast halves (about 12 oz total)
1/2 teaspoon ground cumin
1 small avocado, halved, seeded, peeled, and sliced
1/2 (14 ½ oz) can white or yellow hominy, drained and rinsed (about 3/4 cup)
dairy sour cream
cilantro springs (optional)
DIRECTIONS:
1. In a 2 quart saucepan, combine, broth and chipotle pepper. Bring to a boil and add pasta. Continue boiling until pasta is tender. Discard pepper.
2. Meanwhile, for tortilla cones place tortilla quarters on a clean white microwave safe paper towel; micro cook on 100% power high 15 to 20 seconds or until just softened. Brush tortilla quarters with 2 teaspoons of the olive oil. Shape each into a cone; secure with wooden toothpick. Place on baking sheet.
3. Bake in 375* oven 8 minutes or until cones are lightly brown and slightly crisp. Cool slightly.
4. Rub both sides of chicken breasts with ground cumin. In a large skillet cook chicken breasts in remaining 2 teaspoons hot oil 10 to 12 minutes or until chicken is tender and no longer pink, turning once.
5. To serve, place 1 cooked chicken breast half in each of four warmed soup bowls. Add avocado and hominy to each bowl. Pour broth in each bowl. Spoon a small amount of sour cream into each cone. Add cilantro sprig if desired. Serve cones with soup.
Serves 4
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