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Bacon and Creamy Fettuccine
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Bacon and Creamy Fettuccine

25 Min(s)
25 Min(s) Prep
What You Need
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6 servings
Original recipe yields 6 servings
1 pkg. (16 oz.) OSCAR MAYER Lower Sodium Bacon, cut into 1/2-inch pieces
8 oz. mushrooms, sliced
6 green onion s, 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
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Let's Make It
1
Cook bacon until crisp. Drain. Add mushrooms and onions; cook and stir 4 minutes. Set aside.
2
Cook fettuccine as directed on package in large saucepan or Dutch oven. Drain. Return noodles to saucepan and add all remaining ingredients except tomato. Cook and stir on medium heat until cheese melts.
3
Toss bacon mixture with fettuccine; sprinkle with tomato.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6
* 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.
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