Cook bacon till crisp. Crumble. Set aside.
Finely chop onion. Add onion, minced garlic, and pepper flakes to
skillet Cook 3 to 4 minutes or till onion is tender.
Add pasta, chicken stock and evaporated milk to skillet. Cover and
bring to a simmer. Do not boil. Simmer 12 to 14 minutes or until
pasta is still a little firm, stirring occasionally.
Remove skillet from heat. Stir in cream cheese, peas and grated
parmesan cheese. Let stand 5 minutes or until sauce is thick and
creamy.
Serving
Suggestions
low calorie version-use turkey bacon, fat free evaporated milk, multi grain pasta and reduced fat Neufchatel cheese. 360 calories
Originally Submitted
1/11/2013
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