Mexican-Style Pasta With Chicken and Peppers Recipe

Ingredients

• 4 cups low sodium chicken broth
• 1 minced garlic clove
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 4 plum tomatoes, well drained or 6 whole canned tomatoes, well drained
• 3 scallions
• 1 large green bell pepper
• 3/4 lb vermicelli or other thin pasta
• 1/2 lb boneless skinless chicken breast
• 1 tablespoon vegetable oil
• 1 (4 ounce) can chopped mild green chilies, drained
• 1/4 teaspoon salt (omit if using regular chicken broth)
• 1/4 cup fresh cilantro stem (optional)