Rich Fettuccine Alfredo

By SkywalkerTN

Ingredients

• 8 oz uncooked whole wheat fettuccine
• 2 bacon strips, coarsely chopped
• 1/2 lb. sliced fresh mushrooms
• 1 small onion, chopped
• 1 small sweet red pepper, chopped
• 2 garlic cloves, minced
• 4 oz. fat-free cream cheese, cubed
• 2 Tbsp. cornstarch
• 2 c. whole milk
• 3 c. cubed cooked chicken breast
• 1/3 c. shredded Parmigiano-Reggiano cheese
• 1/2 t. salt
• 1/2 c. shredded part-skim mozzarella cheese

Preparation

Step 1

1. Cook fettuccine according to package directions. Meanwhile, in a large ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute the mushrooms, onion, and pepper in drippings until tender. Add the garlic; cook 1 minute longer. Stir in cream cheese cubes until melted.

2. Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, Parmigiano-Reggiano cheese, and salt; cook and stir until cheese is melted.

3. Drain fettuccine; add to chicken mixture. Heat through. Sprinkle with mozzarella cheese and reserved bacon. Broil 4-6" from the heat from 2-3 minutes or until cheese is melted.

1 1/2 cups = 417 calories/12 g fat/5 g fiber (8.5 points)