|| of a 12-oz (350-g) pkg uncooked turkey bacon (see Cook’s Tip)
|| medium onion
|| garlic cloves
||tsp crushed red pepper flakes (optional)
|| pkg (14.5 oz or 411 g) uncooked multigrain bow-tie pasta (5 cups/1.25 L)
|| carton (32 oz/1 L) unsalted chicken stock
|| can (12 oz or 370 mL) fat-free evaporated milk
||oz (30 g) fresh Parmesan cheese
||oz (125 g) reduced-fat cream cheese (Neufchâtel), softened
||cups (375 mL) frozen peas, thawed
Yield: 8 servings
- Stack bacon and cut in half
lengthwise. Cut crosswise using
- Cook bacon in 11- or 12-in. (28- or 30-cm) Skillet over medium heat
4–5 minutes or until browned.
Meanwhile, finely chop onion
using Food Chopper.
- Add onion, garlic pressed with Garlic
Press and pepper flakes to Skillet.
Cook another 3–4 minutes or until
onion is tender.
- Add pasta, stock and evaporated
milk. Cover and bring to a simmer.
(Do not boil.) Simmer 12–14 minutes
or until pasta is still a little firm, stirring
- Grate Parmesan using Rotary Grater.
Remove Skillet from heat. Stir in
cream cheese, peas and Parmesan.
- Let stand, covered, 5 minutes or until
sauce is thick and creamy.
Nutrients per serving: Calories 360, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 30 mg, Sodium 490 mg, Carbohydrate 47 g, Fiber 5 g, Protein 22 g
Cooks Tips: When preparingcthis recipe, choose turkey bacon that contains about 135 mg sodium per slice, which gives the dish flavor while keeping the sodium lower than regular bacon.
Be sure to choose evaporated milk, not sweetened condensed milk, or your
pasta will be sweet!
A 16-oz (450-g) package of regular
bow-tie pasta can be substituted for
the multigrain bow-tie pasta.
© 2014 The Pampered Chef used under license.