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Heat (either on stove or in microwave) the diced tomatoes and chicken broth until hot.
Meanwhile cut bacon into 1/4 inch strips and cooke over medium-high heat 8-9 minutes or until crisp. Remove bacon from skillet; drain on paper towels. Drain skillet, leaving 1 tbsp drippings. Saute garlic, and pepper flakes for 10-15 seconds or until fregrant. Add onion and cook for 2-3 minutes. Carefully add broth mixture, uncooked pasta, half of bacon, and salt. Simmer covered 9-10 minutes or until pasta is almost cooked, but still firm, stirring occasionally.
Remove skillet from heat stir in parsley, reserving 1 tbsp for garnish; cream cheese, and grape tomatoes. Let stand, covered for 5 minutes or until pasta is tender and sauce is thickened.
Serve with remaining bacon, Parmesan cheese and reserved parsley.
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