Chicken Tortellini Pasta Carbonara Skillet

• 4 slices OSCAR MAYER Bacon, chopped Rite Aid 2 For $7.00 thru 02/06
• 1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 2 cloves garlic, minced
• 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
• 1/2 cup water
• 1 pkg. (8 oz.) dried cheese tortellini, uncooked
• 1 cup frozen peas
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 2 Tbsp. milk
• 1 tsp. Italian seasoning
• 1/4 tsp. black pepper

1. Cook and stir bacon in large skillet on medium heat until crisp.
2. Remove bacon from skillet with slotted spoon; drain on paper towels.
3. Discard all but 1 Tbsp.
4. drippings from skillet.
5. Add chicken to reserved drippings in skillet; cook and stir 3 min.
6. or until lightly browned, adding garlic for the last minute.
7. Stir in broth and water; bring to boil.
8. Add pasta and peas; cover.
9. Simmer 10 min.
10. or until pasta is tender and most the liquid is absorbed.
11. Meanwhile, mix cream cheese spread, milk and seasonings until blended.
12. Add cream cheese mixture and bacon to chicken mixture in skillet; cook and stir 2 to 3 min.
13. or until heated through.

bacon, boneless skinless chicken breasts, garlic, chicken broth, water, cheese tortellini, frozen peas, philadelphia cream cheese, milk, italian seasoning, black pepper

Taken from www.kraftrecipes.com/recipes/chicken-tortellini-pasta-carbonara-skillet-157614.aspx (may not work)