*  Exported from  MasterCook  *

               PASTA WITH MEXICAN TURKEY PICADILLO SAUCE

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -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

 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.
 [email protected], [email protected], or
 [email protected]



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