| 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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