Instructions: Break the pasta into 1/2-inch pieces and fry in the oil until its brown. Drain and add to the stock, while it is simmering in a saucepan. Cook until just tender, about 5 minutes. Stir in the chicken, tomato, green onion, and cook until the mixture is just heated through.

Ladle into bowls, garnish sparcely with the cilantro, seeds, and avocado, and serve. Pass separate bowls of the garnish.

Comments: Its a festive, rich red-and-green first course or light lunch; serve hot to 6 to 8 people; traditional Mexico on a holiday.

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