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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|Serving Size: 1 Serving (474g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 313 (56%)|
|Amt Per Serving||% DV|
|Total Fat 34.8g||46 %|
|Saturated Fat 13.1g||65 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 104.4mg||32 %|
|Sodium 1445.1mg||50 %|
|Potassium 437mg||12 %|
|Total Carbohydrate 41.2g||12 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 39g|
|Protein 18.6g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 558
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