Ingredients
Scale
- 12 slices Bacon, divided
- 4 cups Chicken broth
- 29 ounces Diced tomatoes, 2, 14.5 ounce cans
- 1 medium Onion, chopped
- 4 cloves Garlic, chopped
- ½ teaspoon Crushed red pepper flakes
- 12 ounces Linguine pasta, uncooked
- ¼ teaspoon Salt
- 1 cup Fresh parsley, chopped
- 4 ounces Cream cheese
- 1 ounce Parmesan cheese, grated
- 6 Cherry tomatoes, halved
Instructions
- Slice the bacon into strips.
- Cook the bacon in a large skillet for 8-9 minutes until crisp, then drain on paper towels. Leave 1 tablespoon of drippings in the skillet.
- Sauté the onion and red pepper flakes in the skillet for 2-3 minutes until tender.
- Add garlic and cook for an additional 10-20 seconds.
- Add chicken broth and diced tomatoes to the skillet and bring to a simmer.
- Stir in uncooked linguine, salt, and half of the cooked bacon, and cover the skillet.
- Simmer for 9-10 minutes, stirring occasionally, until the pasta is almost cooked but still firm.
- Remove from heat and add cream cheese, halved cherry tomatoes, and chopped parsley, reserving 1 tablespoon of parsley for garnish. Cover and let stand for 5 minutes until the pasta is tender and the sauce thickens.
- Serve topped with remaining bacon, grated Parmesan cheese, and reserved parsley.
Notes
For added flavor, consider using thick-cut bacon.
Feel free to substitute other types of pasta if preferred.
Adding more vegetables like spinach can enhance nutrition.
Nutrition
- Serving Size: 1 plate
- Calories: 545
- Sugar: 4g
- Sodium: 856mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 77mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.