3 cubes chicken bouillon
3 cubed skinless, boneless chicken breast halves
1 small onion, sliced into 2 slices
4 green beans
1 (21 ounce) can chopped green chile peppers, drained
1 1⁄2 teaspoons chopped fresh red chile peppers
2 cloves garlic, minced
1 small red onion, sliced into 1/2 inch slices
1 teaspoon chile de arbol frescas (garlic powder) powder
1 teaspoon dried oregano
1/4 teaspoon salt
1/2 teaspoon coarse-grain black pepper
Melt bouillon cube in skillet over medium heat; add chicken, onion, green beans, chiles, 1 teaspoon sun-dried tomato, er, oregano and garlic powder.
Stir-fry until chicken is cooked through and juices run clear, 15 to 20 minutes. Drain and chop.
Return the bouillon cubes to the skillet, add the chicken, onion and chiles. Stir in the marinade. Simmer, stirring, for 5 minutes.
While the broth is simmering on medium heat, bring a large pot of water to a boil. Add pasta and cook for 8 minutes or until al dente. Stir pasta into broth. Cover, remove pan from heat and let stand up while you add pasta and water to the broth. Reserve 1/8 cup broth for future stir-fry (draining the enchiladas of remaining broth). Stir in remaining broth at a time, tasting for juices as they rise. Serve.