Pasta with Broccoli & Bacon

Pasta with Broccoli & Bacon

If you’re wondering why I don’t use artificial bacon bits instead if the real thing real are my reasons. I think real bacon tasted better, real bacon has better texture. And t doesn’t get spongy hen heated or combined with sauces.

Serves 4 ( scant 1 cup)

1 cup chopped fresh broccoli

1 (12 – fluid –ounce) can evaporated fat – free milk

3 tablespoons all-purpose flour

1 tablespoon SPLENDA Granular

1 teaspoon dried parsley flakes

½ cup water

1 cup + 2 tablespoon s shredded reduced fat – mozzarella cheese

¼ cup purchased real bacon bits

1 ½ cups cooked rotini or rigatoni pasta, rinsed and drained

In a large skillet sprayed with butter - flavored cooking spray. Sauté’s broccoli for 5 minutes. In a covered jar, combine evaporated milk, flour, SPLENDA, and parsley flakes. Shake well to blend. Pour milk mixture into skillet with broccoli. Add water. Mix well to combine. Stir in mozzarella cheese, bacon bits, and rotini pasta. Lower heat and simmer for 5 to 6 minutes or until mixture is heated through and cheeses are melted, stirring occasionally.

Each serving Equals

HE: 1 ½ Protein * 1 Bread * ¾ Fat – free Milk *

½ Vegetable * ¼ Slider * 6 Optional Calories *

300 Calories * 8 gm Fat * 24 gm Protein *

33 gm Carbohydrate * 629mg Sodium *

532 calcium * 1 gm Fiber

DIABETIC EXCHANGESL 2 Meat * 1 Starch *

1 Fat – Free Milk * ¼ Vegetable