Red Cabbage & Bacon Pasta

Red Cabbage & Bacon Pasta


PREP TIME: 15 MINUTES    |   COOK TIME: 15 MINUTES

PREP TIME: 15 MINUTES    |   COOK TIME: 15 MINUTES


INGREDIENTS

  • 2 slices bacon
  • 1/2 cup red or yellow onion wedges (1/2-inch thick wedges)
  • 2 cloves garlic, minced
  • 3/4 pound boneless, skinless chicken breast, cut into 2-inch chunks
  • Salt and pepper
  • 1 jar (16 ounces) Aunt Nellie’s Sweet & Sour Red Cabbage, not drained
  • 2 tablespoons Dijon mustard
  • 4 cups cooked linguine
  • Chopped parsley, optional

DIRECTIONS

Makes 4 servings.

  1. Cook bacon in large skillet over medium heat until crisp; remove bacon from skillet. Crumble and reserve.
  2. Add onion and garlic to skillet; cook 1 minute, stirring frequently. Add chicken pieces; cook about 5 to 7 minutes until browned and cooked through, turning occasionally. (Reduce heat if browning too quickly.) Season with salt and pepper, as desired. Remove chicken from skillet; keep warm.
  3. Add red cabbage and mustard to skillet; stir to combine. Cook 2 minutes to heat through, stirring frequently.
  4. Arrange pasta on 4 plates. Top with chicken pieces and red cabbage mixture. Sprinkle with reserved crumbled bacon and parsley.

Note:

  • Vegetarian Option: Omit bacon and chicken. Use 2 teaspoons olive or vegetable oil for sautéing.
  • Side Dish Option: Omit chicken. 

NUTRITION INFORMATION

Per serving (1/4 of recipe): 442 calories; 28 g protein;  66 g carbohydrate; 9 g fat; 1114 mg sodium; 58 mg cholesterol; 3 g dietary fiber;  5 mg iron; 0.46 mg thiamin; 17 IU vitamin A; 20 mg vitamin C.