- 2 teaspoons olive oil
- 2 garlic cloves minced
- 1/2 cup minced onion
- 5 ounces Canadian bacon
- 1 can evaporated skim milk - (12 oz)
- 1/2 cup low-fat sour cream
- 2 tablespoons Parmesan cheese
- 6 cups cooked penne pasta
- 1/4 cup minced fresh basil
Heat the oil in a skillet over medium-high heat. Add the garlic and onion and saute for 4 minutes. Add the bacon and saute until the bacon is crisp, about 4 minutes. Crumble the bacon.
Remove the garlic-bacon mixture from the skillet. Add the evaporated milk and sour cream to the skillet. Cook over low heat until thickened (do not curdle).
Add the cheese and the garlic-bacon mixture to the skillet. Toss the sauce with the hot cooked penne, top with basil, and serve.
This recipe yields 6 servings. Serving size: 1 cup.
Exchanges Per Serving: 3 Starch, 1 Medium-Fat Meat, 1/2 Skim Milk.
Nutrition Facts: Calories 361; Calories from Fat 72; Total Fat 3g; Saturated Fat 3g; Cholesterol 22mg; Sodium 420mg; Carbohydrate 53g; Dietary Fiber 2g; Sugars 10g; Protein 18g.