Stove-Top Alfredo with Bacon and Peas
Ingredients
- 4 slices thick-sliced bacon, coarsely chopped
- 2 cloves garlic, minced
- 8 oz dried rotini, penne, or rigatoni pasta
- 1 (14.5-oz) can chicken broth
- 1 cup water
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup frozen peas
- ¼ to ⅓ cup whipping cream or whole milk
- ¼ cup grated Parmesan cheese
- Crumbled, crisp-cooked bacon (optional)
Instructions
- In a large deep skillet cook the 4 slices chopped bacon over medium until crisp. Add garlic; cook and stir 30 seconds more. Drain off fat. Stir in pasta, broth, the water, salt, and pepper.
- Bring to boiling; reduce heat. Simmer, covered, 12 to 15 minutes or until pasta is tender but still firm, stirring once. Stir in peas, whipping cream, and cheese. Cook and stir about 2 minutes more or until heated through. If desired, sprinkle with crumbled bacon.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
378
|
378
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 16 | 16 |
| Carb (g) | 49 | 49 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 1043 | 1043 |
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