MINI BOW TIES WITH BACON & PEAS

By porklion

Ingredients

• 8 ounces uncooked mini farfalle (bow tie pasta)
• 3 center-cut bacon slices, chopped
• 1/2 cup pre-chopped onion
• 2 medium carrots, peeled and diced
• 1 cup unsalted chicken stock
• 1 cup frozen 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

Details

Adapted from COOKINGLIGHT.COM

Preparation

Step 1

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid; set aside.

2. Heat a large nonstick skillet over medium-high heat. Add bacon; cook 4 minutes, stirring frequently. Remove bacon with a slotted spoon.

3. Add onion and carrot to drippings in pan; cook 5 minutes. Add stock; bring to a boil. Add peas; cook 2 minutes.

4. 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