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Santa Fe Pasta

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A Recipe by Chef Walter Staib

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2 tablespoons olive oil
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 onion, chopped
2 cups baby spinach
1 tablespoon garlic, minced
1 carrot, peeled and julienned
1 pound Dietz & Watson Santa Fe Turkey Breast, cut into ½ inch cubes
1 cup canned black beans
1 pound cooked linguine, al dente
Salt and pepper, to taste
4 ounces Dietz & Watson bacon, cut into 2 inches pieces, cooked until crispy
1 cup store-bought pico de gallo, for serving

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Heat olive oil in a large skillet over medium heat. Add bell peppers, onion, garlic and carrots. Sauté for 10 minutes, or until vegetables are tender and onions are translucent. Add black beans, spinach and turkey. Add pasta and stir to mix ingredients throughout pasta. Season with salt and pepper. Heat until warmed through. Sprinkle bacon on top and serve with pico de gallo on top.