Cheese and Bacon Potatoes

6 slices bacon	1⁄4 cup onion, finely chopped
4 large potatoes, thinly sliced with skins on	11⁄2 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,	11⁄2 teaspoons cornstarch
cut into 1⁄2-inch x 2-inch strips	3⁄4 cup chicken broth
1 cup sliced red, green or yellow bell pepper	4-ounces linguine or fettuccine,
(or combination)	cooked and drained
1⁄2 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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