Ingredients
8 ounces uncooked whole wheat fettuccine2 bacon strips, coarsely chopped1/2 pound sliced fresh mushrooms1 small onion, chopped1 small sweet red pepper, chopped2 garlic cloves, minced4 ounces fat-free cream cheese, cubed2 tablespoons cornstarch2 cups whole milk3 cups cubed cooked chicken breast1/3 cup shredded Parmigiano-Reggiano cheese1/2 teaspoon salt1/2 cup shredded part-skim mozzarella cheese
Preparation
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 until melted.
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.
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.
