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1
Chop raw bacon into small bite sized pieces.
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2
Finely dice medium red onion.
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3
Dice fresh ripe tomato using the whole tomato skin and seeds as well.
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4
Heat 1 Tbls olive oil in large deep pan and add bacon pieces and red onion.
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5
Saute until bacon is done and onions are very soft and light golden brown.
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6
Remove bacon and onion from pan using slotted spoon and place in a bowl for later use.
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7
Do not clean pan out.
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8
Place flour in shallow dish and add onion powder and dried parsley and a couple turns of fresh ground pepper.
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9
In separate shallow dish lightly scramble egg.
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10
Dredge chicken cutlets through the egg.
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11
The dredge chicken through the flour thoroughly covering the chicken.
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12
Using the same large deep pan that you browned the bacon discard all but 1 Tbls bacon drippings and then melt 2 Tbls butter.
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13
Add 2 Tbls olive oil and brown chicken turn once about 5 minutes each side until light golden brown.
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14
Remove chicken and place on plate until ready.
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15
Add remaining 2 Tbls butter, 2 Tbls olive oil and 1 Tbls jarred minced garlic.
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16
Add frozen peas, diced tomato, browned bacon and onion.
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17
Stir slowly but consistently.
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18
Cook until peas are defrosted.
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19
Add chicken back to pan.
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20
Add Knorr's Homestyle Chicken Stock.
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21
Add 1 cup water.
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22
Cover and cook until chicken is done all the way through, (Time would depend on the thickness of your chicken cutlet) and the Knorr's Homestyle Chicken stock is completely melted.
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23
Make Mueller's hearty noodles to package instructions.
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24
Serve chicken and peas over noodles.
