This delicious fideo pasta with chicken and vegetables is easy to make and will have the whole family coming back for seconds.

Fideo Pasta Chicken and Vegetables

When all of the flavors and textures come together in this fideo pasta dish, it tastes so good, just like comfort food.

My favorite way to make this dish is to leave a little broth in it.

Just enough so the broth is at least 1/2 inch deep in the bottom of the serving bowl.

For such a quick dish, the broth has a wonderful taste.

As a matter of fact, I’ve also made this dish where I added more chicken broth to the overall recipe which makes a light, but hearty soup.

 

It’s best if chicken broth is used in this recipe but in a pinch, water can used instead.

Fideo Pasta Vegetables in Skillet

I love having fideo pasta on hand in the pantry to make one-skillet meals like this one.

This fideo pasta is a great recipe for using up leftover cooked meat too such as rotisserie chicken, and pork or beef roast.

And it’s really good with shrimp in it too.

If a meatless dish is preferred, feel free to omit the meat in this recipe.

Here’s a meatless fideo pasta recipe that also makes a delicious side dishMexican Fideo Pasta with Vegetables“.

More Mexican Food recipes you may like “Easy Homemade Chicken and Cheese Enchiladas“, “Spicy Chicken and Lime Taquitos with Avocado Sauce” and “Slow Cooker Ground Meat Taco Filling“.

Fideo Pasta Chicken and Vegetables

What is Fideo Pasta?

Fideo means “noodle” in Spanish.  Fideo can come in a short or long version.

In this recipe the fideo pasta is the short version, referred to as “cut fideo“.

You may also see it referred to as “fideos” which is plural, “fideo noodles“, or “cut vermicelli“.

Where to Find Fideo Pasta in the Grocery Store

Hispanic or Latin Section or Aisle of the Grocery Store – When I’m shopping for fideo pasta, I first head over to the Hispanic or Latin section of the grocery store (or in Walmart).

I do this because the size of the fideo pasta package (about 7 ounces) is perfect for one-skillet meals like this one. 

And also because the price is generally much cheaper then pasta on the regular pasta aisle.

So much cheaper that I’ve found it’s a good idea to grab several of these smaller packages at one time because the stock seems to run out fairly quickly.

Pasta Section or Aisle of the Grocery Store – If the fideo pasta isn’t available in the Hispanic or Latin section of the grocery store, off to the pasta aisle I go.

In this section, there should be “cut vermicelli” or possibly “fideo noodles”.  

Either of these options will work in this recipe as long as they’re the “short version” of the noodle.

Here are more pasta recipes you may like “Italian Sausage and Radiatore Pasta“, “Pasta in Browned Butter Cream Sauce with Bacon” and “Eggplant Supper Soup with Ground Beef and Pasta“.

In this recipe, the fideo pasta is “toasted” or “browned” which gives the dish a wonderful flavor and also looks pretty with the variation of colors.

Let’s check out the ingredients.

Fideo Pasta Ingredients

For the Chicken – Boneless skinless chicken breasts, olive oil, salt and pepper

For the Vegetables – Green bell pepper, red bell pepper, onion, jalapeno pepper, garlic, olive oil, salt and pepper

For the Fideo Pasta – Fideo cut pasta (also known as cut fideo, fideos, fideo noodles, cut vermicelli), canned diced tomatoes, ground cumin, dried oregano, chicken broth (best to use if possible) or water, salt, pepper, and butter

For the Toppings – Grated Parmesan cheese; and optional toppings such as sliced green onions or chopped cilantro, and drizzles of fresh lime juice.

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Prepping the Vegetables:

Chopped bell pepper on board

…chop the green bell pepper…

Chopped red bell pepper

…red bell pepper…

Chopped onion on board

…onion…

Chopped jalapeno on board

…jalapeno…

Chopped garlic on board

…and garlic.

Set them aside while cooking the chicken.

For the Chicken:

Cut chicken on plate

Cut the chicken into bite-size pieces (about 1-inch pieces).

Add olive oil on cut raw chicken

Drizzle olive oil on the pieces of chicken.

Add salt on cut raw chicken

Then sprinkle the chicken with salt…

Add pepper on cut raw chicken

…and pepper.

Mix cut raw chicken on plate

Mix the pieces of chicken so that they’re coated with the olive oil, salt and pepper.

Add cut chicken in skillet

Heat a large skillet on medium heat and add the chicken.

Stir cut chicken in skillet

Using a spatula, spread out the chicken so that each piece is touching the pan.

Brown cut chicken in skillet

Let the chicken cook (without stirring it) until the bottom sides of the chicken are browned (about 1-1/2 minutes).

Then using tongs or a spatula, turn the pieces of chicken over to brown the other side.

TIP – If the chicken is cooking too fast, turn the heat down and stir the chicken.

Browned cut chicken in bowl

After the chicken is browned and thoroughly cooked, turn the heat off and remove the pan from the burner.

Transfer the chicken into a bowl or plate and set it aside while cooking the vegetables and fideo.

For the Vegetables:

Add olive oil in skillet

Heat the same pan that the chicken was cooked in on medium heat.

To the pan, add olive oil.

Add cut vegetables to pan

Then add the chopped vegetables (don’t add the garlic yet).

Cut vegetables in skillet

Stir the vegetables as they cook.

Add salt on chopped vegetables

To the pan, add salt and…

Add pepper on chopped vegetables

…pepper.

Stir chopped vegetables in pan

Stir.  Let cook until the vegetables start to turn translucent (about 5 to 6 minutes).

Then, using a spatula, move the vegetables to the outside edges inside of the pan so that there’s an empty space in the middle.

Turn the heat down just a little bit (so the vegetables don’t get too brown while the fideo is toasting).

For the Fideo Pasta:

Add olive oil in skillet

To the empty area in the middle of the pan, add olive oil.

Spread olive oil in skillet

Using a spatula, spread the olive oil around the empty area.

Add fideo pasta in skillet

To the middle of the pan, add the fideo pasta.

Add olive oil on fideo pasta

Drizzle olive oil on top of the pasta.

Stir fideo pasta in skillet

Using a spatula or large spoon, continuously stir the pasta.

Stir fideo pasta in skillet

Keep stirring the pasta as starts to brown.

TIP – Keep a close eye on the pasta so that it doesn’t burn.

If the pan gets too hot, remove it from the burner and keep stirring the pasta.

Add chopped garlic on fideo

Once the fideo noodles start to brown, add the chopped garlic to the pan.

Stir garlic in fideo pasta

Stir.

Add canned tomatoes in skillet

To the pan,

Canned tomatoes in fideo pasta

…add the canned tomatoes…

Stir fideo pasta in skillet

…and stir.

Add chicken broth to pasta

To the pan, add the chicken broth (or water).

TIP – If the pan isn’t large enough to add all of the broth, add as much as possible and then as the broth reduces, add the remaining amount to the pan.

Add butter to fideo pasta

When the liquid starts to reduce, add the butter…

Add cumin in fideo pasta

…ground cumin…

Add oregano in fideo pasta

…dried oregano…

Add pepper to fideo pasta

…pepper…

Add salt to fideo pasta

…and salt.

Stir fideo pasta in skillet

Stir together.

Add chicken to skillet

To the pan, add the cooked pieces of chicken and stir together.

Do a quick taste test and add more salt if needed.

Serve while warm.

Fideo Pasta Vegetables in skillet

TIP – There should be some liquid left in the pasta mixture when serving.

If there’s not enough broth left in the skillet, just stir in more chicken broth or water.

For the Toppings:

Fideo Pasta Chicken and Vegetables

Top with grated Parmesan cheese…

Fideo Pasta Chicken and Vegetables

…and optional toppings include drizzles of fresh lime juice, chopped green onions or chopped cilantro.

Fideo Pasta Chicken and Vegetables

Then it’s time to eat…

Fideo Pasta Chicken and Vegetables

…and…

Fideo Pasta Chicken and Vegetables

…enjoy each and…

Fideo Pasta Chicken and Vegetables

…every delicious bite.

Thank you so much for stopping by CCC!

More One-Skillet Recipes You May Like:

One-Skillet Enchilada Sauce Taco Meat

Easy Skillet Smoked Sausage with Caramelized BBQ Sauce

Shrimp and Fried Rice

Ground Turkey Sloppy Joe Sliders

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Fideo Pasta Chicken and Vegetables

Fideo Pasta, Chicken and Vegetable One-Skillet Meal

An easy and delicious one-skillet meal with fideo pasta, chicken and vegetables to enjoy any day of the week
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Ingredients

For the Chicken:

  • 2 medium to large-size boneless skinless chicken breasts cut into bite-size pieces (about 1-inch pieces)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the Vegetables:

  • 1 cup coarsely chopped green bell pepper (about a medium size green bell pepper)
  • 1 cup coarsely chopped red bell pepper (about a medium size red bell pepper)
  • 1 cup coarsely chopped onion (white or yellow onion)
  • 1 medium-size jalapeno pepper (stems and seeds removed, and chopped) (add more chopped jalapeno if a spicier taste is preferred)
  • 4 large cloves garlic peeled and finely chopped
  • 1-1/2 tablespoons olive oil
  • 2 dashes salt
  • 2 dashes ground black pepper

For the Pasta:

  • Sautéed vegetables (from above)
  • 1 tablespoon olive oil
  • 1 package (7.05 ounces) fideo cut pasta (also known as cut fideo, fideos, fideo noodles, cut vermicelli)
  • 1 can (14.5 ounces) diced tomatoes
  • 1 teaspoon ground cumin
  • 1/2 heaping teaspoon dried oregano
  • 2-1/2 cups chicken broth or water
  • 3 dashes salt (or to taste)
  • 3 dashes ground black pepper
  • 3 tablespoons butter
  • Cooked chicken (from above)

For the Toppings:

  • 2 to 3 tablespoons grated Parmesan cheese
  • Sliced green onions optional
  • Chopped cilantro optional
  • Drizzles of fresh lime juice optional

Equipment

  • Large skillet

Instructions

For the Chicken:

  • To a bowl or plate, add the cut pieces of chicken, olive oil, salt and pepper. Mix together until the chicken is coated with the ingredients. Heat a large skillet on medium heat and add the chicken. Using a spatula, spread out the chicken so that each piece is touching the pan.
  • Let the chicken cook (without stirring it) until the bottom sides of the chicken are browned (about 1-1/2 minutes). Then using tongs or a spatula, turn the pieces of chicken over to brown the other side. If the chicken is cooking too fast, turn the heat down and stir the chicken.
  • After the chicken is browned and thoroughly cooked, turn the heat off and remove the pan from the burner. Transfer the chicken into a bowl or plate and set it aside while cooking the vegetables and fideo.

For the Vegetables:

  • Heat the same pan that the chicken was cooked in on medium heat. To the pan, add olive oil. Then add the chopped vegetables (don't add the garlic yet). Stir the vegetables as they cook. Add salt and pepper. Stir.
  • Let cook until the vegetables start to turn translucent (about 5 to 6 minutes). Then, using a spatula, move the vegetables to the outside edges inside of the pan so that there's an empty space in the middle. Turn the heat down just a little bit (so the vegetables don't get too brown while the fideo is toasting).

For the Fideo Pasta:

  • To the empty area in the middle of the pan, add olive oil. Using a spatula, spread the olive oil around the empty area. To the middle of the pan, add the fideo pasta. Drizzle olive oil on top of the pasta.
  • Using a spatula or large spoon, continuously stir the pasta. Keep stirring the pasta as starts to brown. Keep a close eye on the pasta so that it doesn't burn. If the pan gets too hot, remove it from the burner and keep stirring the pasta.
  • Once the fideo noodles start to brown, add the chopped garlic to the pan. Stir. To the pan, add the canned tomatoes and broth (or water). Stir. If the pan isn't large enough to add all of the broth, add as much as possible and then as the broth reduces, add the remaining amount to the pan.
  • When the liquid starts to reduce, add the butter, cumin, oregano, salt and pepper. Stir together. To the pan, add the cooked pieces of chicken and stir together. Do a quick taste test and add more salt if needed.
  • Serve while warm. There should be some liquid left in the pasta mixture when serving. If there's not enough broth left in the skillet, just stir in more chicken broth or water.

For the Toppings:

  • Top with grated Parmesan cheese. And optional toppings include drizzles of fresh lime juice, chopped green onions or chopped cilantro.

Notes

TIPS

  1. If the chicken is cooking too fast, turn the heat down and stir the chicken.
  2. Keep a close eye on the pasta as it browns and continually stir so that it doesn't burn.  If the pan gets too hot, remove it from the burner and keep stirring the pasta.
  3. If the pan isn't large enough to add all of the broth, add as much as possible and then as the broth reduces, add the remaining amount to the pan.
  4. There should be some liquid left in the pasta mixture when serving.  If there's not enough broth left in the skillet, just stir in more chicken broth or water.