12 slices of bacon (or equivalent of precooked bacon)
4 cups chicken broth
2 cans Italian style diced tomatoes (14.5 ounces each)
1 medium onion
4 garlic cloves, pressed
1/2 teaspoon crushed red pepper flakes
12 ounces uncooked linguini pasta (or whatever is in the pantry)
1/4 teaspoon salt
1 cup loosely packed parsley (if you have it)
4 ounces cream cheese
1 ounce parmesan cheese
Grape tomatoes (halved) optional
Instructions
Slice bacon into small strips, crosswise and cook over medium high heat 8-9 minutes until crisp. Remove and drain bacon, leaving 1 tablespoon drippings in skillet. (I use precooked bacon and use olive oil in place of drippings)
Meanwhilen large microwave-safe, covered bowl place broth and diced tomatoes. Microwave on high for 6-8 minutes or until hot. While this is cooking finely chop the onion.
Place skillet with oil back on stove and add garlic and pepper flakes. Cook 10-20 seconds until fragrant. Add onion, cook 2-3 minutes until onion tender. Add broth mixture, past half of the bacon and salt. Simmer 9-10 minutes or until past is almost cooked but still firm, stirring occassionally.
Cut cream cheese into cubes. Remove skillet from heat. Stir in parsely, cream cheese and grape tomatos as desired. Let state, covered , 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, parmesan and parsley as desired.
Originally Submitted
10/28/2010
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You can add this BLT Toss (Bacon, Linguini and Tomato) recipe to your own private DesktopCookbook.
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