- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4
- 12 slices of bacon, divided
- 4 cups chicken broth
- 2-14.5 oz cans diced tomatoes
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 1/2 tsp crushed red pepper flakes
- 12 oz uncooked linguine pasta
- 1/4 tsp salt
- 1 cup loosely packed fresh parsley, chopped
- 4 oz cream cheese
- 1 oz Parmesan cheese, grated
- Halved grape tomatoes
DirectionsSlice the bacon cross wise into strips. Cook in a large skillet with high sides for 8-9 minutes, or until crisp. Remove bacon and drain on paper towels. Drain skillet, leaving 1 tbsp of bacon drippings in the skillet.
Place broth and diced tomatoes in a large bowl. Microwave, covered, on high for 6-8 minutes or until hot. Return skillet to heat and add onion and red pepper flakes. Saute for 2-3 minutes or until tender. Add garlic and cook for 10-20 seconds. Add broth mixture, pasta, salt and half of the cooked bacon. Simmer covered for 9-10 minutes or until pasta is almost cooked by still firm. Stir occasionally.
Remove skillet from heat and add cubed cream cheese, grape tomatoes and parsley, reserving 1 tbsp of parsley for garnish. Cover and let stand for 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, grated Parmesan cheese and reserved parsley.