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San Antonio-Style Turkey Pasta Skillet




Source of Recipe


Joanie Olson/Cook Book Review


List of Ingredients




2 large onions (coarsely chopped)
2 cloves garlic (minced)
1/4 cup vegetable oil
10 oz. uncooked vermicelli, broken into pieces
2 cups diced cooked turkey or chicken
1 can whole tomatoes, undrained
1 can chicken broth
3/4 PACE Picante Sauce or homemade salsa from Food and Fermentation
1 teaspoon ground cumin
1 large green bell pepper, cut into short thin strips
1/2 cup shredded cheddar cheese
1/4 chopped cilantro, optional

Recipe



Cook and stir onions and garlic in oil in 12 inch skillet over medium heat for two minutes. Add pasta; cook and stir two minutes. Stir in turkey, tomatoes with juice, broth, 3/4 cup picante sauce and cumin. Simmer, stirring occasionally and breaking up tomatoes with spoon, three minutes. Add green pepper; continue to simmer until pasta is tender and most of liquid is absorbed, four to five minutes. Sprinkle with cheese and cilantro. Serve with additional picante sauce and garnish if desired.