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Pasta With Mexican Turkey Picadillo Sauce

Pasta With Mexican Turkey Picadillo Sauce recipe image
This comforting dish combines tender angel hair pasta with a rich, savory Mexican-style turkey picadillo sauce. The sauce is built with fresh garlic, fiery jalapeños, and a smooth tomato base, creating a perfect balance of heat and comfort. ItâÂÂs a quick weeknight meal that feels special enough for family dinners. The combination of lean turkey and fresh vegetables makes it satisfying without being heavy. Serve immediately for the best texture and flavor.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 456.0
Description
This comforting dish combines tender angel hair pasta with a rich, savory Mexican-style turkey picadillo sauce. The sauce is built with fresh garlic, fiery jalapeños, and a smooth tomato base, creating a perfect balance of heat and comfort. ItâÂÂs a quick weeknight meal that feels special enough for family dinners. The combination of lean turkey and fresh vegetables makes it satisfying without being heavy. Serve immediately for the best texture and flavor.
Ingredients
  • 2 To Tabl. Olive oil
  • 2 Jalapeno Peppers; seeded and
Directions
  1. 1
    Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
  2. 2
    Add the seeded and chopped jalapeño peppers and minced garlic; sauté for about 30 seconds until fragrant.
  3. 3
    Add the prepared turkey picadillo and tomato sauce (or puree) to the pan.
  4. 4
    Simmer the mixture for 4 to 5 minutes, stirring occasionally, until heated through and slightly thickened.
  5. 5
    If the sauce becomes too thick, stir in a few tablespoons of water to reach the desired consistency.
  6. 6
    Taste the sauce and adjust salt and pepper seasoning as needed.
  7. 7
    Meanwhile, cook the angel hair pasta (or fideos/vermicelli) in a large pot of boiling salted water until just tender, al dente.
  8. 8
    Drain the pasta well and transfer it to a serving bowl.
  9. 9
    Toss the hot pasta with 1 tablespoon of olive oil (if desired) to prevent sticking.
  10. 10
    Stir in half of the chopped green onions and half of the picadillo sauce, tossing gently to coat.
  11. 11
    Top with the remaining sauce and sprinkle with the rest of the green onions before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 456.0kcal
% Daily Value *
Total Fat 50.2g78%
Saturated Fat 7.0g35%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 3.0g1%
Dietary Fiber 1.0g4%
Sugars 2.4g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The recipe references a separate "Turkey Picadillo" recipe. Ensure the turkey is cooked and shredded or diced before adding to the sauce.

For the tomato component, you can use 1/3 to 1/2 cup of tomato sauce, tomato puree, or 1/4 cup of tomato paste mixed with 1/4 cup of water.

Pasta types like fideos, vermicelli, or spaghettini work best for this dish due to their thin texture that clings well to the sauce.

To adjust the heat level, leave the seeds in the jalapeños or add more peppers. For a milder version, remove all seeds and membranes carefully.

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.

Keywords: pasta, turkey, picadillo, mexican, sauce, jalapeno, garlic, tomato, green onion, dinner, easy, quick, comfort food, spicy, fideos, vermicelli
Read it online: https://www.chefs-mate.com/recipe/pasta-with-mexican-turkey-picadillo-sauce/