Sunday, January 11, 2009

Creamy Linguine with Bacon

I saw this on Stephanie's blog a long time ago and finally decided to make it tonight. This was really good, although very very rich and filling. We were going to have a side salad or crescents with it and forgot, and now I'm glad that we did! (Serves 2-3).

Ingredients

* 8 ounces rigatoni pasta (I used whole wheat linguine)
* 3-4 cooked chicken cutlets - cubed (I omitted and used crumbled bacon instead)
* Fresh cracked pepper - to taste
* Garlic salt - to taste

For Cream Sauce:
* 2 ounces veggie cream cheese
* 2 tablespoons butter
* 1/4-1/2 cup milk
* Fresh cracked pepper - to taste
* Parmesan cheese - to taste (I didn't have parmesan so I used shredded mozzarella instead.. it was still tasty!)

Directions

1. Cook pasta; set aside.
2. In a sauce pan, melt the cream cheese and butter over medium-low heat. Add milk once melted. Add parmesan cheese, pepper, garlic salt. Stir constantly for about 2-3 minutes until it thickens.
3. Toss in pasta and chicken (or bacon crumbles), coat well.
4. Serve with parmesan cheese and fresh cracked pepper.

4 comments:

madebymel said...

This looks so creamy and delicious!

Stephanie said...

I'm glad you enjoyed it! We loved it when I made it.

Joelen said...

Looks so creamy and I like the use of vegetable cream cheese for additional flavor!

Laura said...

That looks delicious! Veggie cream cheese is a different note... will have to try! Thanks for sharing!