-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