Red Cabbage & Bacon Pasta


1 (16 oz.) jar

Sweet & Sour Red Cabbage not drained


slices bacon

0.5 cup

onion, cut into 1/2" thick wedges

2 cloves

garlic, minced

0.75 lb.

boneless, skinless chicken breast, cut into 2" chunks

Salt and pepper, to taste

2 tbsp.

Dijon mustard

4 cups

linguine, cooked


Original Recipe Makes 4 Servings

Cook bacon in large skillet over medium heat until crisp; remove bacon from skillet. Crumble and reserve. 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. Add red cabbage and mustard to skillet; stir to combine. Cook 2 minutes to heat through, stirring frequently. Arrange pasta on 4 plates. Top with chicken pieces and red cabbage mixture; sprinkle with reserved crumbled bacon.