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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
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