Mini Bow Ties with Bacon & Peas

• 8 ounces, weight Uncooked Mini Farfalle (bowtie Pasta)
• 3 slices Center-cut Bacon, Chopped
• 1/2 cups Chopped Onion
• 2 whole Medium Carrots, Peeled And Diced
• 1 cup Unsalted Chicken Stock
• 1 cup Frozen Green Peas
• 1 Tablespoon Chopped Fresh Thyme
• 58 teaspoons Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 3 ounces, weight 1/3 Less Fat Cream Cheese

1. Cook pasta according to directions on package, omitting salt and fat.
2. Drain pasta, reserving 1/4 cup cooking liquid; set aside.
3. Heat a large nonstick skillet over medium-high heat.
4. Add bacon and cook for 4 minutes, stirring frequently.
5. Remove bacon and set aside.
6. Add onion and carrot to pan with drippings and cook 5 minutes.
7. Add stock and bring to a boil.
8. Add peas and cook for 2 minutes.
9. Remove pan from heat.
10. Stir in reserved 1/4 cup cooking liquid, bacon, thyme, salt, pepper, and cream cheese.
11. Add pasta to pan; toss to coat.
12. Serve immediately.
13. Recipe from Cooking Light Magazine May 2016.

center, onion, carrots, chicken, thyme, kosher salt, freshly ground black pepper, cream cheese

Taken from tastykitchen.com/recipes/main-courses/mini-bow-ties-with-bacon-peas/ (may not work)