Dishes that take less than an hour to cook are always handy to have for those hectic moments. This Bacon and Creamy Fettuccine takes about 33 minutes to make. Ever wondered how to store bacon? Here’s how: Store an unopened package of bacon in the refrigerator for no longer than 1 week past the date stamp. Once opened, wrap airtight and refrigerate for up to 1 week. Bacon may also be frozen for up to 1 month.
Prep Time: 15 min
Total Time: 33 min
Makes: 8 servings
Nutritional Information
Ingredients
1 pkg. (16 oz.) OSCAR MAYER Lower Sodium Bacon, cut into 1/2-inch pieces
8 oz. fresh mushrooms, sliced
6 green onions, sliced
8 oz. fettuccine, uncooked
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, cubed
2/3 cup fat-free milk
1/2 tsp. garlic powder
1/2 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1 small tomato, chopped
Instructions
COOK bacon until crisp; drain. Add mushrooms and onions; cook and stir 4 minutes. Set aside.
COOK fettuccine as directed on package in large saucepan; drain. Return fettuccine to saucepan. Add all remaining ingredients except tomato; cook on medium heat until cream cheese is melted, stirring occasionally.
TOSS bacon mixture with fettuccine; sprinkle with tomato.
by Tweets that mention Bacon and Creamy Fettuccine | Love My Philly -- Topsy.com, on December 7 2009 @ 2:13 pm
[...] This post was mentioned on Twitter by Philly Cream Cheese, Vesta Schindler. Vesta Schindler said: RT @LoveMyPhilly: Too familiar with those hectic dinnertime moments? Try this quick Fettuccine recipe http://ow.ly/JzBp [...]