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Springfield Style Pasta Topping
Irene Eslinger, Coleharbor, ND

Serve with 12-16 ounces fettucine, linguini, rotelle, rotini or other medium to long pasta shape, cooked according to package directions.

4 whole boneless, skinless chicken breasts (1-1 pounds)
3 tablespoons soy sauce
4 cloves fresh garlic, minced
1 teaspoon finely grated fresh ginger or teaspoon ground ginger
teaspoon sugar
3 tablespoons lemon juice
3 tablespoons olive oil
1 slice bacon, chopped
6 green onions, chopped
1 cup snow peas, fresh or frozen
1 red bell pepper, thinly sliced
cup white wine
1 jar (17 ounce) Alfredo pasta sauce
1 tablespoon margarine
Freshly grated black pepper, optional
cup chopped cilantro, optional

Cut chicken breasts into 1-inch cubes and place in a resealable plastic bag. Combine soy sauce, garlic, ginger, sugar and lemon juice; pour over chicken. Place in refrigerator for at least 1 hour to marinate; drain chicken. In large skillet on medium heat, add oil and brown chicken. Remove chicken from skillet and set aside. In the same skillet, cook bacon over medium heat until almost done. Add onion, snow peas and bell pepper, stirring occasionally, 3 to 4 minutes or until onion is tender. Add wine and cook for 1 minute. Stir in Alfredo pasta sauce. Return chicken to skillet and bring to a boil over high heat; stir. Reduce heat to low, cover and simmer for 10 minutes or until chicken is well cooked. Toss hot pasta with margarine. Place on platter; pour sauce over pasta and top with chopped cilantro and black pepper. Makes eight 1-cup servings.

Nutritional Information
NutEach serving provides: 265 calories, 21 g protein, 7 g carbohydrates, 1 g fiber, 16 g fat, 73 mg cholesterol, 12 mcg folate, 1 mg iron, 931 mg sodium.