Bacon and Swiss Chard Pasta

Prep 35 minutes – 6 servings

1 pound Linguine
12 ounces Bacon, cut crosswise into 1/2-inch slices
1 very large red onion, sliced
2 bunches Swiss Chard, stemmed & chopped
1 tablespoon Balsamic vinegar
3 tablespoons extra virgin olive oil
1/3 cup Grated Parmesan cheese

Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1-cup pasta cooking liquid.

Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion and sauté over medium high heat until softened about 7 minutes. Add Swiss chard and sprinkle with salt & pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minute.

Add linguine and oil to sauce in pan and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt & pepper.

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Beef Stroganoff

4 cups Uncooked, medium egg noodles
1 cup Beef broth
1 Tbsp Worcestershire sauce
1 tsp Balsamic vinegar
2 tsp Tomato paste
1 tsp Salt, divided
1/4 tsp Black pepper, divided
Cooking spray
1 lb Boneless sirloin steak
1 cup Chopped onion
8 oz Sliced mushrooms
3 Tbsp All purpose flour
1/2 cup Reduced fat sour cream
1/4 cup Chopped parsley

1. Cook pasta according to package directions omitting salt & fat.

2. While pasta cooks, combine broth, Worcestershire sauce, vinegar, tomato paste, ½ tsp salt and 1/8 tsp pepper in a medium bowl, stirring with a whisk.

3. Heat a large pan coated with cooking spray over medium high heat. Sprinkle beef with ½ teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 3-1/2 minutes on each side or until desired degree of doneness. Remove beef from pan

4. Add onion and mushrooms to pan; sauté 3 minutes or until mushrooms are tender. Stir in flour; cook 1 minute, stirring constantly. Stir in broth mixture; cook 1 minute or until slightly thick, stirring constantly.

5. Cut beef into thin strips; return to pan. Stir in pasta, sour cream, and parsley; cook 1 minute or until thoroughly heated.

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