Fettuccine Alfredo Chicken Carbonara

• 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)

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.

noodles, reducedfat alfredo sauce, frozen green pea, chicken breasts, olive oil, baby portabella mushrooms, lean turkey bacon, garlic, italian seasoning, black pepper, parmesan cheese

Taken from www.food.com/recipe/fettuccine-alfredo-chicken-carbonara-272246 (may not work)