You may also like
Categories:
elbow macaroni olive oil garlic cabbage Philadelphia cream cheese chicken broth bacon Parmesan cheese bread crumbs
Viewed: 105 - Published at: 7 years agoIngredients
- 2 cups elbow macaroni, uncooked
- 1 Tbsp. olive oil
- 3 cloves garlic, minced
- 2 cups lightly packed sliced napa cabbage
- 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
- 3/4 cup fat-free reduced-sodium chicken broth
- 2 slices OSCAR MAYER Bacon, cooked, crumbled
- 1/4 cup KRAFT Grated Parmesan Cheese
- 2 Tbsp. dry bread crumbs
Method
- Cook macaroni as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat.
- Add garlic; cook 1 min.
- Add cabbage; cook 3 min.
- or until crisp-tender.
- Add cream cheese spread and broth; cook and stir 5 min.
- or until cream cheese is melted.
- Drain macaroni.
- Add to cabbage mixture with bacon; stir to coat.
- Spoon into 2-qt.
- baking dish.
- Mix Parmesan and bread crumbs in small bowl.
- Sprinkle over macaroni mixture.
- Bake 25 min.
- or until lightly browned.
