I found this recipe on the Philadelphia Cream Cheese Cooking site. They came out with these handy little things called cooking cremes. Have you seen them? Have you used them? Have they changed your life? I’ve made this recipe several times, and it’s always a winner. Alex is excited when it’s on the menu (probably because it has bacon in it) and the kids actually eat it. Score! It’s not as creamy as a traditional fettuccine – although you could make more sauce or reduce the noodles if that turns you off. Plus, since it’s made with reduced fat cream cheese and 2% milk, it doesn’t make you move your belt to the next notch. Feeling like you are indulging without actually indulging. What’s more perfect than that?
I make this the evening we are eating it. It only takes about 15 minutes – boil the noodles while making the sauce, mix, serve, take credit for being an amazing chef. It’s just that simple. And, the leftovers may be even better than the night we eat it. Alex and I have gotten into fights over who gets the leftovers the next day. I wish I was joking.
Servings = 4
Weight Watchers Points+ = 9
- 4 slices crisp cooked bacon
- 8 ounces extra wide noodles (I use the Ronzoni Smart Taste brand)
- 1 tub 1/3 less fat Philadelphia Cooking Creme – Italian Cheese & Herb
- 1/2 cup onions, chopped
- 1/2 cup 2% milk
- 1 cup frozen peas
In a large pot, boil the noodles according to package directions.
Cook bacon in a large skillet until crisp. Remove bacon from skillet with a slotted spoon, serving 2 Tbsp of the drippings in the skillet. Drain bacon on paper towels.
Stir onions into drippings. Cook and stir until crisp-tender. Add cooking creme, milk, and peas. Cook and stir until melted and slightly thickened.
Chop bacon into small bits and add to the sauce. Add the noodles and mix until everything is coated.