Bacon, Linguini and Tomato Toss

12 slices bacon (use turkey for more healthy option), divided
4 cups chicken broth
2 cans (14.5oz) Italian Style diced tomatoes
1 med onion
4 garlic cloves, pressed
1/2 t crushed red pepper flakes, optional
12oz uncooked linguini pasta (whole wheat for a healthier option)
1/2 t salt
1 c loosely packed fresh parsley, divided (also optional)
4oz cream cheese (can use the low fat)
1oz parmesan cheese, grated

Slice bacon into 1/4 inch strips. Place into a skillet and cook over medium high heat 8-9 min until crisp. Remove bacon from skillet and drain on paper towels. Drain skillet leaving 1T bacon drippings in skillet.
Meanwhile, place broth and diced tomatoes in large micro cooker. Microwave, covered, on HIGH for 6-8 min or until hot. Finely chop onion. Return skillet to heat and add garlic and pepper flakes. Cook 10-20 seconds until fragrant. Add onion; cook 2-3 min or until tender. Carefully add broth mixture, pasta, half of the bacon and salt. Simmer, covered 9-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.
Finely chop parsley, reserve 1T for garnish. Cut cream cheese into cubes. Grate parmesan. Cut grape tomatoes in half, if using. Remove skillet from heat and stir in remaining parsley, cream cheese and grape tomatoes, if desired. Let stand, covered, 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, parmesan cheese and reserved parsley.