Title: Pasta with Mexican Turkey Picadillo Sauce
Categories: Pasta
Yield: 4 Servings

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 From: Jphelps@shellx.Best.Com (Judi Maedate: 18 Jan 1996 07:48:59 -0800

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