Pasta With Canadian Bacon
|Penne pasta||6 Ounce, uncooked (Short Tubular Pasta)|
|Vegetable oil spray||1|
|Canadian bacon||4 Ounce, chopped|
|Chopped sweet red pepper||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned no salt added whole tomatoes||14 1⁄2 Ounce, undrained and chopped (1 Can)|
|Dried basil||1⁄2 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|All purpose flour||2 Teaspoon|
|Evaporated skim milk||1⁄4 Cup (4 tbs)|
Cook pasta according to package directions, omitting salt and fat; drain and set aside.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add Canadian bacon and next 3 ingredients, and saute until vegetables are tender.
Add tomatoes and next 4 ingredients.
Bring mixture to a boil.
Cover, reduce heat, and simmer 10 minutes.
Combine flour and milk; stir well.
Add flour mixture to tomato mixture, and cook over medium heat, stirring constantly, until slightly thickened.
Add pasta, stirring well.
Cook over medium heat 2 to 3 minutes or until thoroughly heated.
Transfer mixture to a serving bowl.
Garnish with a basil sprig, if desired.