Thursday, May 13, 2010

Philadelphia Cream Cheese Alfedo Share Tags: entree This recipe is so good because the philly cream cheese lightens up this tradionally "heavy" dish. The sauce can also be made in advance for an easy dinner prepation after a busy day! Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes | Servings: 2 4 ounce(s) of Philadelphia Cream Cheese
1 cup(s) of Milk
3 tbsp. of Parmesan Cheese
1 Clove Garlic
1 pinch of Nutmeg
1 Salt and Pepper to Taste
6 Slices Applewood Smoked Bacon
1 Half Medium Sized Red Onion - Diced
1 14 oz. Can Artichoke Hearts - Quartered
4 cup(s) of Baby Spinach Leaves
3/4 pound(s) of Linguine
2 tbsp. of Italian Flat Leaf Parsley - Roughly Chopped
Start cooking pasta in salted, boiling water unitl el dente. (pasta should cook for about 9-10 minutes)
In food processor blend cream cheese, milk, parmesan cheese and garlic. Blend until smooth and season with salt and pepper to taste. (this can also be made in advance and stored for up to a week in the refrigerator)
Dice bacon into a large dice and begin to cook in a hot saucepan.
While bacon is cooking, dice red onion and quarter artichokes. Clean spinach if necessary.
Once bacon is cooked through remove from fat and place on a plate with paper towel to drain. Do not discard the bacon fat.
Begin to saute the red onions in the hot bacon fat until soft. Then add artichokes and continue to cook.
Once artichokes are heated through, add spinach and cook down until leaves are soft but not completely wilted.
Add cream cheese alfredo to pan and heat through. (If sauce is too thick, it can be thinned down with milk. If too thin it can be thickened with additional cream cheese)
Add nutmeg and adjust flavors with additional salt and pepper if needed.
Add cooked pasta and toss with alfredo and veggies thoroughly
Serve to plates, garnish with chooped parsley and enjoy!