| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Pasta | 4 | Servings |
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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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