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Ingredients
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    1/2  pound 
    fettuccine
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    4   slices 
    OSCAR MAYER Bacon, chopped
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    4   ounces 
    (1/2 of 8-oz pkg.) PHILADELPHIA Cream Cheese, cubed
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    1   cup 
    frozen peas
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    3/4  cup 
    milk
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    1/2  cup 
    KRAFT Grated Parmesan Cheese
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    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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