Comida Kraft
Recipe Box

Creamy Bacon Vegetable Pasta Skillet

Prep Time
20
min.
Total Time
40
min.
Servings

6 servings, 1-1/4 cups each

Pasta and onions are cooked in a skillet with chicken broth before being joined by cream cheese and assorted veggies. Top with bacon and Parmesan to serve.

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What You Need

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Make It

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  • Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender.
  • Add chicken broth, water and macaroni to skillet; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. or until macaroni is tender.
  • Add vegetables and cream cheese; cook 2 to 3 min. or until cream cheese is completely melted and mixture is well blended and heated through, stirring frequently. Sprinkle with bacon and Parmesan.

Serving Suggestion

Serve with cut-up fresh pineapple, and a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing.

Shortcut

Substitute 1 pkg. (16 oz.) thawed and drained frozen mixed vegetables for the cut-up fresh vegetables.

Servings

  • 6 servings, 1-1/4 cups each

Nutritional Information

Serving Size 6 servings, 1-1/4 cups each
AMOUNT PER SERVING
Calories 320
Total fat 16g
Saturated fat 7g
Cholesterol 40mg
Sodium 340mg
Carbohydrate 35g
Dietary fiber 3g
Sugars 6g
Protein 10g
% Daily Value
Vitamin A 120 %DV
Vitamin C 35 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This was super yummy! This was super yummy!! I took the suggestion of adding more bacon (doubled) and cream cheese (also doubled). I mean, whenever you add more fat to anything, of course it will taste good, but whatever. I used chive and onion cream cheese which lent extra flavor. Be sure to drain most of the bacon drippings (but not all) before sauteeing onion, otherwise it could get greasy. For vegetables, I used a bag of asian blend--pea pods, grean beans, broccoli, red pepper, water chestnuts, and carrots. Turned out really good. Will make again!
Date published: 2006-02-16
Rated 3 out of 5 by from This wasn't half bad. This wasn't half bad. I used all the same ingredients as in the recipe, except for the veggies. I used a bag of frozen "California mix" (zucchini, carrots, broccoli, green beans) which was good, but despite thawing them out, I was left with too much liquid in the final mixture. I had to turn the heat up and cook off some of the excess liquid, which diluted the cheese flavor a bit. Still, it had a nice rich flavor without being horribly fattening and greasy!
Date published: 2006-03-03
Rated 5 out of 5 by from I am always looking for something different, and I found it with this vegetable skillet dish. I am always looking for something different, and I found it with this vegetable skillet dish. I doubled the amount of cream cheese and it was delicious. I added bite sized carrots, red bell peppers, zuccini, and broccoli to mine and actually cooked the dish covered for a little while longer so the veggies were not too raw. This is my new favorite dish. I promise you will just love it.
Date published: 2006-03-31
Rated 5 out of 5 by from My kids LOVED this! My kids LOVED this! I doubled the recipe (we love leftovers especially in the summer) and, of course, I had to do something a little different. I added cubed chicken breasts and fresh parsley from my garden. For the veggies, I added a bag of frozen broccoli and another of mixed veggies. I did add some salt as it did seem a little bland, but it turned out wonderful! Definatly a keeper!!
Date published: 2009-07-03
Rated 5 out of 5 by from I really enjoyed this meal. I really enjoyed this meal. It was easy to make and tasted very good. I was looking to use up 1/2 a block of low fat cream cheese as a main dish and this fit the bill. I used broccoli, peas, carrots, and red peppers as the veggies. I also used the little seashell pasta, and added minced garlic with the onion and black pepper at the end. I'll be making this again. =)
Date published: 2007-02-03
Rated 3 out of 5 by from I made this as the recipe called for, and added a splash of milk at the end to make the sauce... I made this as the recipe called for, and added a splash of milk at the end to make the sauce creamier. If I made this again, I would definitely use more bacon and maybe even shredded chicken, or chicken bouillon. Maybe I'll even try the cooking cremes in the cream cheese section, since the sauce was a little bland, even after I added salt and pepper.
Date published: 2012-10-05
Rated 3 out of 5 by from I thought this was good, it did seem a little bland like all the others said, i used cooked chicken... I thought this was good, it did seem a little bland like all the others said, i used cooked chicken and the broccoli, cali, carrot blend with bowtie noodles, and only did half the cream cheese block 1/3 less fat one. I did about two slices of bacon a person as a garnish instead of mixing it all in, my hubby liked it!
Date published: 2007-04-18
Rated 1 out of 5 by from This recipe is missing stuff. This recipe is missing stuff. What i mean is that it was not a good choice to do. I felt like it was missing directions. When i made this, the noodle didn't cook well and it just took too long. The cream cheese was hard to mix with all the ingredients. Maybe if you chose to do this use a bigger pot not a pan!
Date published: 2007-01-29
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