Curried Pork and Noodles

• 4 slices chopped OSCAR MAYER Bacon
• 1/2 cup milk
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 3/4 cup BAKER'S ANGEL FLAKE Coconut
• 1 tsp. curry powder
• 1/2 tsp. ground red pepper (cayenne)
• 1-1/2 lb. pork tenderloin, cut into 1-inch cubes Safeway 1 lb For $3.99 thru 02/09
• 1 red bell pepper, cut into strips Target 1 pkg For $2.99 thru 02/06
• 8 oz. spaghetti, uncooked
• 2 green onions, sliced

1. Cook bacon in large nonstick skillet on medium-high heat 5 min.
2. or until bacon is crisp.
3. Drain on paper towels; reserve bacon.
4. Discard bacon drippings.
5. Meanwhile, pour milk into blender.
6. Add cream cheese, coconut and seasonings; cover.
7. Blend until smooth; set aside.
8. Add half of the meat to skillet; cook on medium-low heat 4 min.
9. or until evenly browned, stirring frequently.
10. Transfer to bowl; cover to keep warm.
11. Repeat with remaining meat.
12. Add bell peppers to skillet; cook and stir 3 min.
13. Return meat to skillet along with the cream cheese mixture.
14. Reduce heat to low; cook 8 to 10 min.
15. or until meat is cooked through, stirring occasionally.
16. Meanwhile, cook spaghetti as directed on package; drain and keep hot.
17. Serve meat mixture over pasta.
18. Top with reserved bacon and onions.

bacon, milk, philadelphia cream cheese, s angel, curry powder, ground red pepper, pork tenderloin, red bell pepper, green onions

Taken from www.kraftrecipes.com/recipes/curried-pork-noodles-108641.aspx (may not work)