Tasty Tuesdays: Lightened Up BLT Pasta

Last week, I had one of my Delta Gamma advisees over for dinner to discuss our plans for the 2012 new member season.  I wanted to serve her something warm and inviting and perfectly home cooked.  I remember missing home cooked food so much in college.  However, I needed to keep my weight watchers goals in mind.  I went back and forth on what to make before settling on a BLT pasta and a big salad.  Weight watchers and BLT pasta, you're asking!  Why, yes.  It's possible.  Below is the original recipe with my changes in parenthesis...

• 12 slices of bacon, divided (six slices of lean center cut bacon - Whole Foods butchers can help you get the leanest slices available)
• 4 cups chicken broth
• 2-14.5 oz cans diced tomatoes
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 1/2 tsp crushed red pepper flakes
• 12 oz uncooked linguine pasta (I used whole wheat bowtie pasta)
• 1/4 tsp salt
• 1 cup loosely packed fresh parsley, chopped (I used basil from my dad's garden)
• 4 oz cream cheese (I used 1/3 less fat)
• 1 oz Parmesan cheese, grated
• Halved grape tomatoes (1 pint)

Slice the bacon cross wise into strips.  Cook in a large skillet with high sides for 8-9 minutes, or until crisp.  Remove bacon and drain on paper towels.  Drain skillet, leaving 1 tbsp of bacon drippings in the skillet.

Place broth and diced tomatoes in a large bowl.  Microwave, covered, on high for 6-8 minutes or until hot.  Return skillet to heat and add onion and red pepper flakes.  Saute for 2-3 minutes or until tender.  Add garlic and cook for 10-20 seconds.  Add broth mixture, pasta, salt and half of the cooked bacon.  Simmer covered for 9-10 minutes or until pasta is almost cooked by still firm.  Stir occasionally.

Remove skillet from heat and add cubed cream cheese, grape tomatoes and parsley, reserving 1 tbsp of parsley for garnish.  Cover and let stand for 5 minutes or until pasta is tender and sauce is thickened.  Serve with remaining bacon, grated Parmesan cheese and reserved parsley.