Creamy Tomato Fettuccine

• 400g spinach fettuccine
• 2 teaspoons light olive oil
• 1 red onion, finely sliced
• 2 lean bacon rashers, chopped, fat removed Rite Aid 2 For $7.00 thru 02/06
• 200g flat mushrooms, sliced
• 1 zucchini, cut into chunks
• 1/2 cup light sour cream
• 1/3 cup KRAFT FREE* Balsamic Italian Dressing
• 1/4 cup reduced salt chicken stock
• 1 tablespoon sundried tomato pesto
• black pepper, to taste
• 4 spring onions, finely sliced

1. Cook pasta in a large saucepan of boiling water according to packet instructions until aldente, drain.
2. Heat oil in large frying pan, add onion and bacon, cook over a medium heat for 3-4 minutes until onion is tender and bacon crispy.
3. Add mushrooms and zucchini, cook a further 2-3 minutes until vegetables are well browned.
4. Combine the sour cream, dressing, stock, pesto and pepper.
5. Stir through the vegetables with the drained pasta.
6. Remove from heat and toss through the spring onions.
7. Serve immediately with a green salad.

light olive oil, red onion, lean bacon rashers, flat mushrooms, zucchini, light sour cream, italian dressing, salt chicken, tomato pesto, black pepper, spring onions

Taken from www.kraftrecipes.com/recipes/creamy-tomato-fettuccine-104045.aspx (may not work)