Pasta With Mexican Turkey Picadillo Sauce Recipe

Ingredients:

-JUDI M. PHELPS
2 To 3 tabl. Olive oil
2 Jalapeno peppers, seeded and
-chopped
4 medium 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 cup Tomato paste, mixed with 1/4
-cup water
1/2 lb Angel hair pasta, fideos OR
Vermicelli or spaghettini
Salt
1/2 cup 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

Servings: 4