1 package of thin spaghetti
1/2 c. vegetable oil
1 large can of Rotel
1 package of fresh mushrooms, washed and quartered
1 onion, chopped
2 t. cumin
1 t. minced garlic
36 ounces of chicken broth
Heat oil in stock pot on medium high for 3-4 minutes.
Break pasta into thirds or quarters into hot oil.
Brown pasta for a a few minutes. It doesn't all have to be brown.
Stir in rest of ingredients and cook until pasta is al dente.
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