I was browsing around Pinterest a while ago trying to find a good, skinny, pasta recipe that didn't use marinara sauce. Don't get me wrong. I LOVE marinara, but my kids.....don't. They wont even touch the stuff.
I ran across a couple of recipes of promise but that weren't quite what I was looking for (tempering eggs...come on, who does that?), but that gave me a great jumping off point. I googled a few other ideas, and found a great basic skinny(er) Alfredo recipe, then added my own flair.
Bada Bing, Bada Boom! Ta Da! The birth of a new favorite recipe. It's been on our menu quite a few times now.
Fast, Easy, and very VERY tasty!
And so I share it with you.
Presenting.....
SKINNY TOMATO BACON ALFREDO
(recipe yields 6-1 cup servings)
1 cup non-fat milk
1-1/2 - 2 TBSP corn starch
1 cup reduced sodium chicken broth (or 1 cup water with 1 bullion cube)
1/4 cup light cream cheese (2 measured TBSP)
1/2 tsp garlic powder
1/4 tsp pepper
6-8 slices bacon, cooked crisp, then crumbled or chopped (or you can cheat like me and use Hormel's stuff in the jar--about 1/2 cup)
1 can petite diced tomatoes, drained well (or 3/4 cup diced or sliced plum or cherry tomatoes)
1/2 cup grated Parmesan cheese
Fresh (1/2 cup) or dried parsley (1/4 cup)
Salt to taste (optional)
1/2 tsp Red pepper flakes (optional)
1/2 lb pasta (seen here with bowtie and penne--we've used fettuccine as well)
Cook bacon (if applicable), draining as much fat as possible, allow to cool and either crumble or chop. Set aside.
Fill medium pot with water and add salt according to the directions on the pasta. Then, for perfect al dente pasta every time, use this tip I learned from my mother in law. Once the water is boiling and the noodles have been added, continue at a boil for about1 minute. Cover pot and take off the heat. Allow noodles to sit in the hot water while you prepare (or heat) the sauce. When the sauce is done, the noodles will be done also. Drain as usual. So easy and your pasta NEVER boils over on your stove. YEAY!
Next, in a medium sauce pan, whisk milk and cornstarch together until smooth. Whisk in broth and place over low heat. Add the cream cheese, garlic powder, pepper, salt (optional), and red pepper flakes (optional). Bring mixture to a simmer and cook until the sauce thickens. Once sauce has thickened, add drained tomatoes and bacon pieces. Whisk in the parmesan cheese and cook 1-2 minutes more, stirring constantly. Take off heat and add parsley.
Drain pasta and toss with sauce.
After it's dished up, sprinkle with a little more Parmesan cheese, if you desire and ENJOY.
Side this amazing dish with this SUPER EASY 1-hour French Bread (pictured here) and broccoli, or a veggie packed salad.
