Pork, Chorizo and Tomato Vermicelli

Makes 8 servings (about 1 cup each)
Prep Time: 15 min
Cooking Time: 45 min

Ingredients:

• 2        Tablespoons olive oil, divided
• 10      ounces dry vermicelli or spaghettini, broken into fourths
• 1-1/2  pounds boneless pork chops, cut into bite-size pieces
• 2-1/2  cups chopped onions
• 1        Tablespoon minced garlic
• 8         ounces fresh chorizo sausage
• 2         cans (14.5 oz each) Fire Roasted Diced Tomatoes, undrained
• 1-2/3    cups reduced-sodium chicken broth
• 1-1/2    teaspoons paprika
• 1/4       teaspoon salt
• 1/4       teaspoon ground red pepper

Directions:

1. In a large skillet, heat 1-Tablespoon of the oil over medium-high heat until hot.
2. Add broken vermicelli. Cook and stir until lightly browned.
3. Remove vermicelli from skillet and set aside.
4. Add the remaining 1 tablespoon oil to skillet.
5. Add pork and lightly brown all sides, about 10 minutes. Remove from skillet; keep warm.
6. Add onions and garlic to skillet; cook 5 minutes or until onions are softened, stirring occasionally.
7. Add chorizo; cook 5 minutes or until cooked through and crumbly, stirring occasionally.
8. Stir in undrained tomatoes, broth, paprika, salt and pepper; bring to a boil.
9. Return vermicelli and pork to skillet.
10. Cook covered 8 to 10 minutes or until vermicelli is done, stirring occasionally.

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