Creamy Alfredo with Bacon and Peas

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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