Chicken with fideos and tomatillo salsa

Nation's Restaurant News, Feb 25, 2002

Maya

Chef Richard Sandoval roasts peeled tomatillos, onions and seeded jalapeno peppers until they are soft. Meanwhile, he breaks fideos, or dried angel hair pasta, into large pieces and sautes them in vegetable oil for about a minute, until they are golden. He drains the oil and adds chopped tomatoes and onion, chicken broth, salt and pepper and bakes the fideos and other ingredients until tender. He stirs in shredded Gouda cheese and crema fresca.

He coarsely chops the tomatillo mixture, adds chicken broth, chopped cilantro, olive oil, salt and pepper and sets the mixture aside.

Sandoval sautes skinned chicken breasts in olive oil and slices them one-half-inch thick. He fans the chicken over the fideos, spoons the tomatillo salsa around it and tops the salsa with diced avocado.