Bacon, Linguini and Tomato Toss

A brand new Pampered  Chef recipe which is delicious – tastes like a dish you’d order at an Italian restaurant!  And the Pampered Chef estimates it at around $2.00 a serving.

12 slices bacon, divided

4 cups chicken broth

2 (14.5 oz each) cans Italian style diced tomatoes

1 medium onion

4 garlic cloves, pressed

1/2 teaspoon crushed red pepper flakes

12 oz uncooked linguini pasta

1/4 teaspoon salt

1 cup loosely packed fresh parsley, divided

4 oz cream cheese

1 oz Parmesan cheese

halved grape tomatoes

1  Slice bacon crosswise into 1/4″ strips.  Place in large skillet and cook over medium high heat 8 – 9 minutes or until crisp.  Remove from skillet and drain on paper towels.  Drain skillet, reserving 1 tablespoon dripppings.

2  Meanwhile, place broth and diced tomatoes in microwave safe dish and microwave, covered, on high 6 – 8 minutes or until hot, carefully remove from microwave.  Finely chop onion with Food Chopper.  Return skillet to heat, add reserved drippings, garlic and pepper flakes.  Cook 10 – 20 seconds or until fragrant.  Add onion and cook 2 – 3 minutes or until onion is tender.  Carefully add broth mixture, pasta, half of bacon and salt.  Simmer, covered, 9 – 10 minutes or until pasta is almost cooked but still firm, stirring occasionally.

3  Finely chop parsley and reserve 1 tablespoon for garnish.  Cut cream cheese into cubes.  Grate Parmesan cheese.  Cut grape tomatoes in half.  Remove skillet from heat.  Stir in parsley, cream cheese and grape tomatoes.  Let stand, covered, 5 minutes or until pasta is tender and sauce is thickened.  Serve with remaining bacon, Parmesan cheese and reserved parsley.

I omitted the red pepper flakes and parsley and I totally forgot to add the grape tomatoes (I was hungry and it smelled so good!).  The next time I make this I will stir in the bacon right before serving so that it stays crisp and crunchy.

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