Ingredients: |
Ingredients: 12 slices bacon, divided
4 cups (1 L) chicken broth
2 cans (14.5 oz each) Italian-style diced tomatoes (3½ cups/875 ml)
1 medium onion
4 garlic cloves, pressed
1/2 tsp (2 ml) crushed red pepper flakes (optional)
12 oz (350 g) uncooked linguine pasta
1/4 tsp (1 ml) salt
1 cup (250 ml) loosely packed fresh parsley, divided
4 oz (125 g) cream cheese
1 oz (30 g) Parmesan cheese, grated
Halved grape tomatoes (optional)
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Directions: |
Directions:1. Slice bacon crosswise into 1/4-in. (6-mm) strips . Place into Skillet; cook over medium-high heat 8-9 minutes or until crisp. Remove bacon from Skillet; drain on paper towels. Drain Skillet, leaving 1 tbsp (15 ml) drippings in Skillet.
2. Meanwhile, place broth and diced tomatoes in Microwave, covered, on HIGH 6-8 minutes or until hot; carefully remove from microwave. On clean Cutting Board, finely chop onion. Return Skillet to heat; add garlic and pepper flakes, if desired. Cook 10-20 seconds or until fragrant. Add onion; cook 2-3 minutes or until onion is tender. Carefully add broth mixture, pasta, half of the bacon and salt. Simmer, covered, 9-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.
3. Finely chop parsley; reserve 1 tbsp (15 ml) for garnish. Cut cream cheese into cubes. Grate Parmesan cheese. Cut grape tomatoes in half, if using. Remove Skillet from heat. Stir in remaining parsley, cream cheese and grape tomatoes, if desired. Let stand, covered, 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, Parmesan cheese and reserved parsley. |
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