Fettuccine Alfredo Chicken Carbonara

This sortof came from a Ragu jar...modified a bit. I use the Shirataki tofu noodles, but you can certainly use regular noodles here. This makes a nice filling dinner, served with a salad and garlic toast.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2 (8 ounce) packages  tofu shirataki noodles, fettuccine shape
• 3⁄4 cup reduced-fat alfredo sauce (I like Ragu Cheesy Light)
• 1⁄3 cup frozen green pea
• 8  ounces boneless skinless chicken breasts, diced
• 1  teaspoon olive oil
• 3⁄4 cup baby portabella mushrooms, sliced
• 4  slices  lean  turkey bacon, diced
• 4  garlic cloves, minced
• 1⁄2 teaspoon  italian seasoning
•  black pepper
•  parmesan cheese (optional)

Directions

1. Prepare tofu noodles (or regular noodles) according to package directions.
2. Heat olive oil in a large non-stick skillet over medium heat. Add bacon and garlic, saute for 2 minutes.
3. Add diced chicken breast, seasoning lightly with pepper. Saute about 5 minutes.
4. Add mushrooms. Saute about 3 minutes.
5. Add peas and Italian seasoning. Cook, stirring occasionally, until chicken is cooked through and mushrooms are softened.
6. Add noodles and sauce. Stir and cook until heated through.
7. Sprinkle with extra parmesan cheese if desired.