Stuff you need:
- 5 c water
- 8 slices bacon (see “Other stuff you might…”)
- 4 oz sharp white cheddar cheese
- 1 oz Parmesan cheese
- 4 oz cream cheese, softened(I used reduced fat)
- 1 lb cellentani or cavatappi pasta (I used a mix of what I had on hand)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lg leek(I couldn’t find a leek at our commissary, so I used a big bunch of green onions)
- 1 lg tomato(I used little grape tomatoes)
What to do with that stuff:
- Slice the bacon into small strips.
- Shred the cheddar and Parmesan cheeses.
- Prepare leeks (They are easy to prepare and clean as well. Just slice lengthwise and chop crosswise into small slices. Put the slices into a bowl of cool water and swish around to allow the dirt and silt to fall to the bottom. Lift leeks out of the water and you’re done.)
- Slice tomato, remove cores and scrape out seeds. Chop into bite-size pieces.
- Coat stock pot lightly with PAM.(this prevents the cheese from sticking to the bottom)
- Bring water to a boil.
- Cook the bacon in saute pan over medium-high heat for 8 to 10 minutes or until crisp. Remove bacon to paper towl-lined plate.
- When water boils, add pasta, cream cheese, grated cheese, salt and pepper.
- Cover and simmer 5 minutes, stirring frequently.
- Add leeks and stir into pasta mixture.
- Cook, uncovered, 5 to 7 minutes or until the pasta is cooked to your liking. Stir occasionally.
- Remove pot from heat and add tomatoes and bacon.
- Serve immediately.
Other stuff you might want to know:
You can also make this dish with cooked chicken, stirring it in at the end to warm through.
(The Pampered Chef 29 minute to dinner cook book) ❤ Kristin Lebon