Ingredients

• 1 lb. bacon, cut up
• 4 c. chicken broth
• 2 – 14.5-oz. cans Italian-style diced tomatoes
• 1 med. onion, chopped
• 4 garlic cloves, minced (or more, if desired)
• 1/2 t. crushed red pepper flakes, optional
• 16 oz. box uncooked linguine pasta
• 4 ozs. cream cheese
• 5 ozs. parmesan cheese, shredded

Directions

1. Cut bacon into 1-inch pieces and fry; remove from skillet.
2. Put approximately 1 T. of bacon grease in a pot.
3. Add minced garlic and pepper flakes; cook for 10-20 seconds. Add onion; cook 2-3 minutes or until onion is tender.
4. Add broth, diced tomatoes and about a handful of fried bacon pieces, reserving the rest for later.
5. Add uncooked pasta, simmer for 9-10 minutes stirring occasionally, covered, or until pasta is cooked.
6. Mix in the cream cheese until blended well with the pasta and the sauce is thickened.
7. Serve and top with some bacon and shredded Parmesan.
8. This is great for 2 nights; for the second night, top the remaining pasta with mozzarella and/or Parmesan cheese and bake at 350° until heated through and cheese is melted. Top with cooked bacon.