Mexican pasta

Yield: 1 Servings

Measure Ingredient
1 \N Red pepper
1 \N Green pepper (or any combo. I use 2 red peppers)
1 \N Onion (chopped)
\N \N Chopped garlic to taste (I use 1 spoon of bottled crushed garlic, I don't measure this)
1 can (28 oz) whole tomatoes (or equivalent of fresh tomatoes, peeled)
2 cups Chicken stock (home made is preferable, but if not available I use Wyler's Instant Bouillion)
1 pack (16 oz) angel hair pasta
1 cup Sour cream
1 \N Handful pine nuts, or to taste
\N \N Sun dried tomatoes, I use oil pack from taste
\N \N Parmesan cheese
\N \N Olive oil (enough to saute)

In large skillet brown pasta in olive oil. When pasta is light brown add onion and peppers. (Put underneath browned pasta). Saute until onions are slightly browned. Add tomatoes and break up with fork to release juice. Add chicken stock and cook on medium heat until most of the liquid is absorbed and pasta is soft. Add garlic, pine nuts and sun dried tomatoes if desired. Add sour cream, mix well and cook until heated through. Top with a sprinkling of grated parmesan cheese if desired. Serve hot with extra sour cream for topping if desired.

Posted to EAT-L Digest 23 October 96 Date: Thu, 24 Oct 1996 00:03:21 -0700 From: jazzmin <jazzmin@...>

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