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).


* 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!)


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.


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!