*  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.
   jphelps@shell.portal.com, juphelps@delphi.com, or
   jphelps@best.com
  
 
 
                    - - - - - - - - - - - - - - - - - -