Ingredients
- 4 slices thick-sliced bacon, coarsely chopped
- 2 cloves garlic, minced
- 8 ounces dried rotini, penne, or rigatoni pasta
- 1 14½ ounce can chicken broth
- 1 cup water
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup frozen peas
- ¼ cup whipping cream
- ¼ cup grated Parmesan cheese (1 ounce)
- Crumbled, crisp-cooked bacon (optional)
Instructions
In a large deep skillet cook the 4 slices bacon until crisp. Stir in garlic; cook and stir for 30 seconds more. Stir in pasta, broth, the water, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until pasta is tender, stirring once. Stir in peas, whipping cream, and Parmesan cheese. Cook and stir about 2 minutes more or until heated through. Serve immediately. If desired, top with crumbled bacon.
Nutrition Information
- Serving size: 4
- Calories: 378
- Fat: 13
- Saturated fat: 6
- Carbohydrates: 49
- Sugar: 4
- Fiber: 3
- Protein: 16
- 12 Smartpoints