As creamy pasta dishes go, this one is as awesome as it gets. You really can't go wrong with cream cheese, Parmesan, garlic and tomatoes. Oh, and bacon.
What You Need
Original recipe yields 8 servings
8 slices OSCAR MAYER Bacon, chopped
1 tub (8 oz.) PHILADELPHIA Garden Vegetable Cream Cheese Spread
1 cup milk
1/2 cup KRAFT Grated Parmesan Cheese
1 clove garlic, minced
1/2 cup halved cherry tomatoes
6 cups hot cooked multi-grain rotini pasta
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Let's Make It
Cook and stir bacon in large skillet on medium heat until crisp; drain. Return bacon to skillet.
Add cream cheese spread, milk, Parmesan and garlic to skillet; cook 5 to 8 min. or until cream cheese is melted and sauce is heated through, stirring frequently. Stir in tomatoes; cook and stir 1 min.
Stir in pasta.
Serve this pasta side dish with a hot steamed vegetable, such as broccoli, and cooked lean meat, poultry or fish.
Substitute 1 undrained 14-1/2-oz. can stewed tomatoes for the cherry tomatoes, increasing the final cooking time as needed until sauce is thickened to desired consistency before stirring in the pasta.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.