PASTA WITH MEXICAN TURKEY PICADILLO SAUCE

Servings: 4
Ingredients:

-JUDI M. PHELPS
2    To 3 tabl. Olive oil
2    Jalapeno peppers; seeded and
-chopped
4 md Garlic cloves; chopped
Turkey Picadillo; see
-separate recipe
1/3    To 1/2 cup tomato sauce OR
1/3    To 1/2 cup tomato puree OR
1/4 c  Tomato paste; mixed with 1/4
-cup water
1/2 lb Angel hair pasta, fideos OR
Vermicelli or spaghettini
Salt
1/2 c  Green onions; chopped

Heat 2 tablespoons oil in a large saucepan, add jalapeno peppers and
garlic and saute about 1/2 minute. Add picadillo and tomato sauce
and simmer 4 to 5 minutes until heated and thickened. Add a few
tablespoons water if sauce is too thick. Taste and adjust
seasonings.

Cook pasta in a large pot of boiling salted water until just tender,
al dente. Drain pasta and transfer to a bowl. Toss with
1 tablespoon oil if desired, then with 1/3 cup chopped green onions
and half the sauce. Top with remaining sauce, sprinkle with
remaining green onions and serve. Makes 4 main-course servings.
Source: Faye Levy’s International Chicken Book.

Note: fideos are very thin vermicelli-type noodles.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

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