Rate this recipe!
| Servings |
|
Ingredients
- 2 Mexican avocados well ripped
- 1 can tomatoes in its juice, with peeled jalapeños and chopped in cubes (14-1/2 ounces)
- 1 can chicken broth (14 ounces)
- 8 ounces noodles angel hair type (from a pound package) (half pound)
- 1 cup water
Ingredients
|
Rate this recipe!
|
Instructions
- Cut the avocadoes lengthwise to the middle; take out the seed with a knife, take out the pulp with a spoon, cut it in cubes, and set it aside.
- In a big pan place the tomatoes, the chicken broth, and the water. Bring it to boil.
- Add the noodles and cook them for approximately 5 minutes, until they’re almost ready. Set it aside from the heat.
- Mix the noodles with the avocado cubes.
Share this Recipe