INGREDIENTS
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12 oz campanelle pasta (can use bow-tie or penne)
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32 oz low-sodium chicken broth
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12 oz evaporated milk (I used 2%)
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1 1/2 tsp garlic powder
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1 tsp onion powder
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1/4 tsp crushed red pepper flakes
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1/2 cup grated parmesan cheese
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4 oz cream cheese (can use light)
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8 oz cooked, chopped bacon (can use turkey bacon)
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1/2 cup frozen peas