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Bacon and Creamy Fettuccine

Bacon and Creamy Fettuccine recipe
photo by:kraft
Crisp bacon bits, mushrooms, green onions and pasta are tossed with an herbed sauce made with fat-free cream cheese for a delectable main dish.
time
prep:
15 min
total:
33 min
servings
total:
8 servings
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What You Need

1
pkg.  (16 oz.) OSCAR MAYER Lower Sodium Bacon, cut into 1/2-inch pieces
8
oz.  fresh mushrooms, sliced
6
 green onions, sliced
8
oz.  fettuccine, uncooked
1
pkg.  (8 oz.) PHILADELPHIA Fat Free Cream Cheese, cubed
2/3
cup  fat-free milk
1/2
tsp.  garlic powder
1/2
tsp.  dried basil leaves
1/2
tsp.  dried thyme leaves
1
small  tomato, chopped

Make It

COOK bacon until crisp; drain. Add mushrooms and onions; cook and stir 4 minutes. Set aside.

COOK fettuccine as directed on package in large saucepan; drain. Return fettuccine to saucepan. Add all remaining ingredients except tomato; cook on medium heat until cream cheese is melted, stirring occasionally.

TOSS bacon mixture with fettuccine; sprinkle with tomato.

Kraft Kitchens Tips

Substitute
Substitute PHILADELPHIA Neufchatel Cheese for PHILADELPHIA FREE Fat Free Cream Cheese.
Safety Tips for Storing Bacon
Store an unopened package of bacon in the refrigerator for no longer than 1 week past the date stamp. Once opened, wrap airtight and refrigerate for up to 1 week. Bacon may also be frozen for up to 1 month.
Great Substitute
Substitute OSCAR MAYER Turkey Bacon for OSCAR MAYER Lower Sodium Bacon.
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