Kraft Creamy Bacon Fettuccine

• 220 g fettucine, uncooked (or penne)
• 6 slices bacon, cut into 1/2 inch pieces (can substitute pancetta bacon!)
• 1/2 cup chopped red onion (can substitute regular cooking onion)
• 1 tub (270 g) Philadelphia Herb and Garlic Cooking Creme
• 2 Cups frozen peas, thawed (optional)
• Also - can add diced chicken breasts (1-2 breasts diced and cooked)

1. Cook pasta as directed on package, omitting salt. Meanwhile, cook bacon in large skillet on medium heat for 10 minutes or until crisp. Remove bacon from skillet with slotted spoon, reserving 1 tbsp dripping in skillet; drain bacon on paper towels.
2. Add onions to reserved drippings; cook and stir 3 mins (closer to 8 for more cooked onions) or until crisp-tender. Add Cooking Creme and peas; cook and stir 3-4 mins or until heated through.
3. Drain pasta, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta and bacon, mix lightly. Serve immediately.

fettucine, bacon, red onion, philadelphia, frozen peas, chicken breasts

Taken from www.epicurious.com/recipes/member/views/kraft-creamy-bacon-fettuccine-52201291 (may not work)