Ingredients
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  • 1/2 pound fettuccine
  • 4 slices OSCAR MAYER Bacon, chopped
  • 4 ounces (1/2 of 8-oz pkg.) PHILADELPHIA Cream Cheese, cubed
  • 1 cup frozen peas
  • 3/4 cup milk
  • 1/2 cup KRAFT Grated Parmesan Cheese
  • 1/2 teaspoon garlic powder
Directions
1. 
COOK pasta as directed on package. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.
2. 
ADD remaining ingredients to reserved drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through.
3. 
DRAIN pasta; place in large bowl. Add cream cheese sauce and bacon; mix lightly.
Keeping it Safe:
1. 
When a dish contains dairy products, such as the cheeses and milk in this recipe, be sure to serve it immediately and refrigerate any leftovers promptly.
Substitute:
1. 
Prepare using PHILADELPHIA Neufchatel Cheese.
Serving Suggestion:
1. 
For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.
Substitute:
1. 
Prepare using drained canned peas.
Substitute:
1. 
Prepare using your favorite pasta.

nutrition information

Per Serving: cal. (kcal) 510, Fat, total (g) 25, chol. (mg) 70, sat. fat (g) 12, carb. (g) 52, fiber (g) 4, sugar (g) 7, pro. (g) 20, vit. A (IU) 1215, vit. C (mg) 6, sodium (mg) 550, calcium (mg) 252, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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