BACON-VEGETABLE SPAGHETTI TOSS

Bacon-Vegetable Spaghetti Toss image

Provided by @MakeItYours

Number Of Ingredients 9

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1/2 lb. spaghetti , uncooked
6 slices OSCAR MAYER Natural Smoked Uncured Bacon
1 Tbsp. oil
2 cups cut-up trimmed fresh asparagus spears (1-inch pieces)
1 Tbsp. minced garlic
2 cups tightly packed fresh spinach
1/3 cup dry white wine
1 cup chicken broth
1/3 cup KRAFT Grated Parmesan Cheese

Steps:

Cook spaghetti in Dutch oven or large deep skillet as directed on package, omitting salt. Drain; set aside.
Add bacon to same pan; cook bacon on medium heat 8 to 10 min. or until crisp, turning frequently. Remove from skillet; drain on paper towels. Chop or crumble into small pieces. Discard drippings.
Heat oil in same pan. Add asparagus and garlic; cook 2 min., stirring frequently. Stir in spinach; cook 2 min. or just until wilted, stirring frequently. Add wine and bacon; cook 2 min. or until wine is reduced by half, stirring frequently.
Stir in broth; bring to boil. Simmer on medium-low heat 2 min. Return spaghetti to pan; mix lightly. Cook 3 to 5 min. or until heated through, stirring frequently. Remove from heat. Stir in cheese.