August 9, 2016
Linguine with Bacon and Peas Skillet is a twist on carbonara that uses cream of chicken soup and comes together quickly for a savory dinnertime favorite.
8 oz. Linguine, uncooked
1 can (14.5 oz) low sodium chicken broth
1 can (10 3/4 oz) cream of chicken soup
3/4 cup milk
salt and pepper to taste
6 slices bacon, cooked crisp and crumbled
1 cup cooked peas
1/3 cup shredded Parmesan cheese
1In a large skillet, over medium high heat, heat broth until it comes to a simmer. Reduce heat to maintain a simmer.
2Add uncooked Linguine. Cover and cook, stirring frequently, for 10 to 11 minutes or until pasta is tender. Do not drain.
3In a small bowl, stir together soup and milk. Pour soup mixture into skillet. Season with salt and pepper. Add bacon and peas.
4Cook, covered, stirring occasionally, for 5 minutes or until hot and bubbly. Stir in Parmesan cheese.
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