Even my picky little ones loved this dish. I was sure to cut up the carrots and onions really small so that they couldn’t even really tell that they were in there. They have a hard time with vegetables still. I left the bacon big and chunky because I knew that would love that. We ate this whole dish as a side to our pork chops, but it’s good enough to have on its own too. Check out what they are saying about this recipe over at My Recipes:
“Quick, easy, and pretty darn good. Even hubby who can’t abide cooked carrots liked it. My teen loved it and has already asked me to make it again.”
Ingredients
8 ounces uncooked mini farfalle (bow tie pasta)
3 center-cut Hormel bacon slices, chopped
1/2 cup prechopped onion
2 medium carrots, peeled and diced
1 cup unsalted Swanson chicken stock
1 cup frozen Bird’s Eye green peas
1 tablespoon chopped fresh thyme
5/8 teaspoon kosher salt
1/2 teaspoon black pepper
3 ounces 1/3-less-fat cream cheese
Instructions
Cook pasta according to package directions, 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; cook 4 minutes, stirring frequently. Remove bacon with a slotted spoon.
Add onion and carrot to drippings in pan; cook 5 minutes. Add stock; bring to a boil. Add peas; cook 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.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Use ham instead of bacon.
Thanks again to My Recipes for this super scrumptious recipe.