Recipe - Pasta With Mexican Turkey Picadillo Sauce

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 One half cup tomato sauce OR
1/3 To One half cup tomato puree OR
One fourth cup Tomato paste; mixed with 1/4
cup water
One half pound Angel hair pasta, fideos OR
Vermicelli or spaghettini
Salt
One half cup Green onions; chopped

Heat 2 tablespoons oil in a large saucepan, add jalapeno peppers and garlic
and saute about One half 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 maincourse servings. Source: Faye Levy's International Chicken Book.

Note: fideos are very thin vermicellitype noodles.

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini