Description
Quick and light, your weeknight dinner is ready.
Ingredients
- 8 ounces, weight Uncooked Mini Farfalle (bowtie Pasta)
- 3 slices Center-cut Bacon, Chopped
- ½ cups Chopped Onion
- 2 whole Medium Carrots, Peeled And Diced
- 1 cup Unsalted Chicken Stock
- 1 cup Frozen Green Peas
- 1 Tablespoon Chopped Fresh Thyme
- ⅝ teaspoons Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
- 3 ounces, weight 1/3 Less Fat Cream Cheese
Preparation
Cook pasta according to directions on package, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid; set aside.
Heat a large nonstick skillet over medium-high heat. Add bacon and cook for 4 minutes, stirring frequently. Remove bacon and set aside.
Add onion and carrot to pan with drippings and cook 5 minutes. Add stock and bring to a boil. Add peas and cook for 2 minutes.
Remove pan from heat. Stir in reserved 1/4 cup cooking liquid, bacon, thyme, salt, pepper, and cream cheese. Add pasta to pan; toss to coat. Serve immediately.
Recipe from Cooking Light Magazine May 2016.
