Mexican Style Noodles with Tomatoes and Avocados
  • 2 Mexican avocadoswell ripped
  • 1can tomatoesin its juice, with peeled jalapeños and chopped in cubes (14-1/2 ounces)
  • 1can chicken broth(14 ounces)
  • 8ounces noodlesangel hair type (from a pound package) (half pound)
  • 1cup water
  1. 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.
  2. In a big pan place the tomatoes, the chicken broth, and the water. Bring it to boil.
  3. Add the noodles and cook them for approximately 5 minutes, until they’re almost ready. Set it aside from the heat.
  4. Mix the noodles with the avocado cubes.