INGREDIENTS:
12oz pasta (I used bow-tie and campanelle)
32oz low sodium chicken broth
12oz evaporated 2% milk
couple dashes of:
garlic powder
onion powder
red pepper flakes
28 oz smoked sausage (cut into small pieces)
8oz can sliced mushrooms, drained
1c grated parmesan
1 jar alfredo sauce
8oz cream cheese (or neufchatel), ripped into chunks
3-6oz real bacon bits
frozen peas (half a bag) (can substitute edamame)
(I added in some edamame I had left over. I have also added in some leftover pasta sauce)
DIRECTIONS:
In a big skillet, combine pasta, chicken broth, evap milk, and the spices. Bring it to a boil and let simmer for 15-18 minutes.
Meanwhile, cut up the sausage then add it to the skillet along with the mushrooms.
Let it cook a bit longer, then add in the peas/edamame, bacon, parm, cream cheese, and alfredo. Simmer ~5min.
Remove from heat and let stand covered ~5min for sauce to thicken.
Nom.
more photos:
