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.