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

-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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini