1 tablespoon olive or vegetable oil
8 ounces fideo (coil vermicelli pasta), broken into pieces
3 cans chicken broth
2 cups water
2 cups cooked, chopped chicken breast meat
Heat vegetable oil in large saucepan over medium-high heat. Add pasta; cook, stirring constantly, for 3 to 4 minutes or until mixture begins to brown.
Stir in broth, water and salsa; cover. Bring to a boil. Reduce heat to medium; cook for 10 to 15 minutes or until pasta is tender. Add chicken; cook for 2 to 3 minutes or until heated through.
Makes 10 servings.