Creamy Bacon Fettuccine

Kraft
Philadelphia Cooking Creme
6 slices Oscar Mayer Bacon, cut into 1/2-inch pieces
1/2 cup chopped red onions
1 tub (10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme
1/2 cup milk
1 cup frozen peas
1/2 pound fettuccine, cooked

Cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tablespoons drippings in skillet. Drain bacon on paper towels.

Stir onions into drippings; cook and stir 3 minutes or until crisp-tender.

Add cooking creme, milk and peas; cook and stir 3 minutes. Add bacon and pasta; stir to coat.