Leave the eggs behind in this carbonara farfalle pasta recipe. Sweet, savory and creamy combine harmoniously in our Bacon & Peas Farfalle Pasta Recipe.
What You Need
Original recipe yields 5 servings
3 cups farfalle (bow-tie pasta), uncooked
4 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
1 small onion, chopped
1-1/4 cups milk
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
1 cup frozen peas
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped fresh parsley
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, cook and stir bacon and onions in large skillet on medium-high heat until bacon is crisp and onions are crisp-tender. Remove from skillet; drain. Add cream cheese and milk to skillet; cook and stir 5 min. or until cream cheese is completely melted and sauce is well blended. Add peas; cook 1 to 2 min. or until heated through.
Drain pasta. Add to sauce in skillet along with the bacon mixture; mix well. Sprinkle with Parmesan and parsley.
Add 1-1/2 cups chopped cooked chicken to ingredients in skillet along with the drained cooked pasta and cooked bacon mixture.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
5 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.