| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | German | Pasta | 6 | Servings |
INGREDIENTS
| 5 | sl | Bacon; finely chopped |
| 1 | sm | Onion; finely chopped |
| 1 | sm | Green pepper; finely chopped |
| 1 | sm | Red pepper; finely chopped |
| 1 | c | Chicken broth |
| 1/4 | c | Vinegar |
| 2 | tb | Lemon juice |
| 1 | tb | Canola oil |
| 1 | tb | Dijon mustard |
| 5 | c | Fusilli pasta; uncooked |
| 4 | Eggs; hard boiled,chopped | |
| 1/4 | c | Chopped fresh parsley |
INSTRUCTIONS
In a med. skillet, cook bacon until crisp. Remove bacon and drain on paper towel, set aside. Save 1 tablespoon of fat in skillet, saute onion until tender. Stir in red and green peppers, broth, vinegar, lemon juice, oil and mustard. Heat through. Cok pasta according to directions, drain and place in a large bowl. Toss pasta with vegetable mixture. Add bacon, chopped eggs and parsley and toss gently. Serve warm or at room temperature. Source Catelli Box Recipe by: Catelli Box Posted to MC-Recipe Digest V1 #953 by Carol & Bob Floyd <c.floyd@arnprior.com> on Dec 11, 1997
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