Beefy Veggie-Pasta Skillet with Crumbled Bacon

• 2-2/3 cups penne pasta, uncooked
• 4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
• 1 lb. lean ground beef King Sooper's 1 lb For $3.99 thru 02/09
• 2 cups frozen peas and carrots
• 1 can (14.5 oz.) Italian-style diced tomatoes, undrained
• 3/4 cup (3/4 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
• 2 Tbsp. milk

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, cook bacon in large skillet until crisp.
3. Remove bacon from skillet with slotted spoon; drain bacon on paper towels.
4. Discard drippings from skillet.
5. Brown ground beef in same skillet; drain.
6. Add frozen vegetables and tomatoes to skillet with beef; cook on medium heat 3 min., stirring occasionally.
7. Stir in cream cheese spread and milk; cook and stir 2 min.
8. or until mixture is blended and heated through.
9. Drain pasta.
10. Reserve 1 Tbsp.
11. bacon.
12. Add remaining bacon to skillet with the pasta; mix lightly.
13. Sprinkle with reserved bacon.

penne pasta, bacon, lean ground beef, carrots, italianstyle diced tomatoes, philadelphia cream cheese, milk

Taken from www.kraftrecipes.com/recipes/beefy-veggie-pasta-skillet-crumbled-bacon-163824.aspx (may not work)