Creamy Bacon Vegetable Pasta Skillet

• 4 slices OSCAR MAYER Center Cut Bacon, cut into 1-inch pieces Rite Aid 2 For $7.00 thru 02/06
• 1 onion, chopped
• 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
• 1 cup water
• 2 cups elbow macaroni, uncooked
• 4 cups cut-up mixed fresh vegetables (broccoli florets, sliced carrots, red pepper strips)
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 2 Tbsp. KRAFT Grated Parmesan Cheese

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. Add onions to drippings in skillet; cook and stir 5 min.
4. or until crisp-tender.
5. Add chicken broth, water and macaroni to skillet; stir.
6. Bring to boil; cover.
7. Simmer on medium-low heat 10 min.
8. or until macaroni is tender.
9. Add vegetables and cream cheese; cook 2 to 3 min.
10. or until cream cheese is completely melted and mixture is well blended and heated through, stirring frequently.
11. Sprinkle with bacon and Parmesan.

center, onion, chicken broth, water, elbow macaroni, vegetables, philadelphia cream cheese, parmesan cheese

Taken from www.kraftrecipes.com/recipes/creamy-bacon-vegetable-pasta-skillet-63544.aspx (may not work)