Creamy Bacon and Veggie Primavera

• 4 slices bacon, cut into 1” pieces
• 1 medium onion, diced
• 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
• 1 cup water
• 2 cups uncooked elbow macaroni
• 4 cups cut-up mixed frozen vegetables
• (ex. broccoli florets, cauliflower, sliced carrots, red pepper strips)
• ¼ cup cream cheese, cubed
• 2 Tablespoons grated Parmesan or Romano cheese

Instructions

1. Cook and stir bacon in the 10 ½” Gotham skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender.
2. Add chicken broth, water and macaroni to skillet; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. or until macaroni is tender.
3. Add vegetables and cream cheese; cook 5 to 6 min. or until cream cheese is completely melted and mixture is well blended and heated through, stirring frequently. Sprinkle with bacon and Parmesan