Bacon & Pepper Pasta Name: Katie Casey Base: Fort Bragg, NC Recipe: Ingredients 1 medium onion, minced 1/2 pound bacon, chopped 1/2 cup red bell pepper, chopped 1/2 cup green bell pepper, chopped2 cups chicken broth 2 teaspoons corn starch1 cup heavy whipping cream 1 pound penne pasta, cooked and drained 1/2 cup freshly grated parmesan cheese, divided Freshly ground pepper to taste Directions 1. Cut bacon into small piece. Fry up until crispy. Remove from pan and drain on paper towels (reserving the grease. Add the onion to the grease and cook until golden, stirring often, about 8 minutes. 2. Add cooked bacon back and the peppers. 3. Add the chicken broth to skillet and bring to a simmer. Cook 5 to 6 minutes or until peppers are just tender. 4. Take some of the boiling chicken broth in a cup and mix in the corn starch. Pour slowly, while stirring, back into the. Continue stirring until thickened. 5. Stir in cream and bring to a boil. 6. Stir in 1/2 of the parmesan cheese and season to taste with pepper. 7. Serve over pasta (with cooked chicken, if desired).