Recipe - Mexican Pasta

1 Red pepper
1 Green pepper (or any combo.
I use 2 red peppers)
1 Onion (chopped)
Chopped garlic to taste (I
use 1 spoon of bottled
crushed garlic, I don't
measure this)
1 cn (28 oz) whole tomatoes (or
equivalent of fresh
tomatoes, peeled)
2 cup Chicken stock (home made is
preferable, but if not
available I use Wyler's
Instant Bouillion)
1 pack (16 oz) angel hair pasta
1 cup Sour cream
1 Handful pine nuts, or to
taste
Sun dried tomatoes, I use
oil pack from jar...to
taste
Parmesan cheese
Olive oil (enough to saute)

In large skillet brown pasta in olive oil. When pasta is light brown add
onion and peppers. (Put underneath browned pasta). Saute until onions are
slightly browned. Add tomatoes and break up with fork to release juice. Add
chicken stock and cook on medium heat until most of the liquid is absorbed
and pasta is soft. Add garlic, pine nuts and sun dried tomatoes if
desired. Add sour cream, mix well and cook until heated through. Top with a
sprinkling of grated parmesan cheese if desired. Serve hot with extra sour
cream for topping if desired.

Posted to EATL Digest 23 October 96

Date: Thu, 24 Oct 1996 00:03:21 0700

From: jazzmin jazzmin@AZSTARNET.COM