Pasta With Mexican Turkey Picadillo Sauce

-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