Rich Fettuccine Alfredo

• 8 ounces uncooked whole wheat fettuccine
• 2 bacon strips, coarsely chopped
• 1/2 pound sliced fresh mushrooms
• 1 small onion, chopped
• 1 small sweet red pepper, chopped
• 2 garlic cloves, minced
• 4 ounces fat-free cream cheese, cubed
• 2 tablespoons cornstarch
• 2 cups whole milk
• 3 cups cubed cooked chicken breast
• 1/3 cup shredded Parmigiano-Reggiano cheese
• 1/2 teaspoon salt
• 1/2 cup shredded part-skim mozzarella cheese

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.
2. Saute the mushrooms, onion and pepper in drippings until tender. Add the garlic; cook 1 minute longer. Stir in cream cheese until melted.
3. 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.
4. Drain fettuccine; add to chicken mixture. Heat through. Sprinkle with mozzarella cheese and reserved bacon. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted.

whole wheat fettuccine, bacon, mushrooms, onion, sweet red pepper, garlic, cream cheese, cornstarch, milk, chicken breast, cheese, salt, mozzarella cheese

Taken from www.tasteofhome.com/recipes/rich-fettuccine-alfredo/ (may not work)