Rival S11P manual Cheese and Bacon Potatoes, Pasta with Peppers and Chicken

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CHEESE AND BACON POTATOES

6 slices bacon

14 cup onion, finely chopped

4 large potatoes, thinly sliced with skins on

112 cup (6-ounces)

 

cheddar cheese, shredded

1 can (4-ounces) chopped green chilies

 

Place bacon in cold skillet. Turn temperature control dial to 350°F. Fry bacon until crisp, remove and drain. Carefully remove grease, reserving 2 tablespoons bacon grease in skillet. Add potatoes to skillet; cover and cook 10 minutes. Turn potatoes and cook an additional 5 minutes. Crumble bacon and combine with green chilies and onion. Sprinkle over potatoes. Top with cheese; cover and cook 5 more minutes.

PASTA WITH PEPPERS AND CHICKEN

1 clove garlic, minced

Pinch ground red pepper

1 tablespoon olive oil

Salt and ground black pepper to taste

1 whole boneless, skinless chicken breast,

112 teaspoons cornstarch

cut into 12-inch x 2-inch strips

34 cup chicken broth

1 cup sliced red, green or yellow bell pepper

4-ounces linguine or fettuccine,

(or combination)

cooked and drained

12 teaspoon basil

 

Set skillet temperature to 350°F. Add garlic and oil and saute 2 minutes. Add chicken; cook and stir for 5 minutes. Stir in bell peppers and allow to cook additional 2 minutes or until vegetables are crisp tender and chicken is done. Reduce temperature to 250°F. Blend seasonings and cornstarch into chicken broth, stirring until well blended. Pour broth mixture into skillet. Heat, stirring gently, 1 minute or until mixture is hot and thickened. Serve over pasta. Makes 2 servings.

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