Creamy and spicy come together deliciously in this easy pasta dish made with chipotle cream cheese. To make things even better, add bacon and tomatoes.
What You Need
Original recipe yields 8 servings
8 slices OSCAR MAYER Bacon, chopped
1 green pepper, chopped
1 tub (8 oz.) PHILADELPHIA Chipotle Cream Cheese Spread
1 cup milk
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup halved cherry tomatoes
6 cups hot cooked whole wheat fusilli pasta
1 Tbsp. chopped fresh cilantro
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Let's Make It
Cook and stir bacon in large skillet on medium heat until crisp; drain. Add peppers; cook and stir 3 to 4 min. or until crisp-tender. Return bacon to skillet.
Add cream cheese spread, milk and Parmesan 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. Top with cilantro.
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 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 2g
* 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.