Mexican Pasta
| Yield: | 1 Servings |
| Categories: |
| 1 | Red pepper | |
| 1 | Green pepper (or any combo. I use 2 red peppers) | |
| 1 | Onion (chopped) | |
| Chopped garlic to taste (I use 1 spoon of bottled crushed garlic, I don't measure this) | ||
| 1 | cn | (28 oz) whole tomatoes (or equivalent of fresh tomatoes, peeled) |
| 2 | c | Chicken stock (home made is preferable, but if not available I use Wyler's Instant Bouillion) |
| 1 | pk | (16 oz) angel hair pasta |
| 1 | c | Sour cream |
| 1 | Handful pine nuts, or to taste | |
| Sun dried tomatoes, I use oil pack from jar...to taste | ||
| Parmesan cheese | ||
| Olive oil (enough to saute) |
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