Alfredo With Bacon And Peas Recipes

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CREAMY STOVE-TOP ALFREDO WITH BACON AND PEAS



Creamy Stove-Top Alfredo With Bacon and Peas image

Make and share this Creamy Stove-Top Alfredo With Bacon and Peas recipe from Food.com.

Provided by KathyP53

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 slices thick-sliced bacon, coarsely chopped
2 garlic cloves, minced
8 ounces dried rigatoni pasta
1 (14 1/2 ounce) can chicken broth
1 cup water
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup frozen peas
1/3 cup whipping cream
1/4 cup grated parmesan cheese (1 ounce)
crumbled crisp-cooked bacon

Steps:

  • In an extra large skillet, cook the four slices of chopped bacon over medium heat until crisp. Add garlic; cook and stir for 30 seconds more. Drain off fat. Stir in pasta, broth, water, salt, and pepper.
  • Bring to boiling; reduce heat. Simmer, covered, for 12-15 minutes or until pasta is al dente, stirring once. Stir in peas, whipping cream, and Parmesan cheese. Cook and stir for 2 minutes more or until heated through. Serve immediately sprinkled with crumbled bacon.

Nutrition Facts : Calories 396.9, Fat 16, SaturatedFat 7.7, Cholesterol 86, Sodium 849, Carbohydrate 47, Fiber 3.5, Sugar 3.2, Protein 15.9

TORTELLINI ALFREDO WITH PEAS AND BACON



Tortellini Alfredo With Peas and Bacon image

This elegant but easy recipe is sure to be a hit whether you are hosting a festive party or a casual get together.

Provided by Manami

Categories     Poultry

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

9 ounces refrigerated spinach and cheese tortellini, prepared according to package directions (Buitoni)
1 cup sliced onion
1 cup sliced fresh button mushroom
4 slices lean bacon, coarsely chopped (We used Turkey bacon)
10 ounces refrigerated low-fat alfredo sauce (we used Buitoni LIGHT Alfredo Sauce) or 10 ounces alfredo sauce (we used Buitoni LIGHT Alfredo Sauce)
1/2 cup green peas, cooked
flat-leaf Italian parsley (to garnish)
1/8 teaspoon fresh ground black pepper
freshly shredded parmesan cheese (We used a little of each) or romano cheese (We used a little of each)

Steps:

  • Saute onion, mushrooms and bacon in medium saucepan over medium-heat until bacon is crisp and the onions and mushrooms soft; drain.
  • Add pasta, sauce, pease and pepper; cook stirring occasionally, for 1 minutes.
  • Sprinkle with parsley and cheeses.
  • Serve with cheese and a rich, Chardonay.

Nutrition Facts : Calories 139.3, Fat 10.4, SaturatedFat 3.4, Cholesterol 15.4, Sodium 191.8, Carbohydrate 7.4, Fiber 1.7, Sugar 3, Protein 4.5

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