2 large tomatoes (4 cups diced) 1 ¼ cup diced onions 2 large garlic cloves, chopped 1 chipotle chile in adobo sauce 1 Tablespoon adobo sauce ½ cup tomato sauce 1 ½ teaspoons salt 1 ½ cups chicken broth 1 pound dried angel hair pasta, broken into ¼'s 2 Tablespoons olive oil 4 oz. grated queso fresco 1 avocado, peeled, pit removed, and cut into a large dice
1. Place tomatoes, onions, garlic, chipotle, adobo sauce, tomato sauce, salt and pepper in a blender. Process until completely blended. 2. In a large sauté pan over moderate heat, sauté the angel hair pasta in olive oil. As the pasta starts to brown, continue to break it up a bit more. 3. Once the pasta is lightly browned, add the blended ingredients. Bring to a boil, reduce heat to a simmer and cook, stirring frequently, until all the liquid is absorbed and the pasta has softened. 4. Transfer the pasta to 4 serving plates and top with queso fresco and avocado.