Ingredients
  • 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
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Tuscan Pasta

A little bit of Tuscany comes to your table after making this tuscan pasta filled with fresh vegetables.

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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