Creamy Mushroom Fettucini

Ingredients

• 15 button mushrooms, cleaned and rough chopped
• 1 small diced onion
• 3 cloves minced garlic
• 1 cup low sodium beef stock
• 1/2 tsp dried thyme
• 1/2 cup frozen peas
  
• 1/2 brick Philadelphia Light Cream Cheese
• 1/4 cup fresh grated Parmesan cheese
• 1/2 tsp black pepper
• 1/2 cup chopped fresh basil and parsley mixed
• 2 Tbsp real bacon bits for garnish
• 1/2 package Al Dente brand fettuccini (or homemade, or other very good brand)

Directions

1. Spray a non stick pan with cooking spray and saute the mushrooms and onion over medium high heat app 15 minutes. The mushrooms will lose their water, continue to saute past this until they get brown and the onions begin to caramelize. Add the minced garlic and thyme. Add the beef broth and peas, bring to a boil, and turn down to a low simmer.
2. Add the cream cheese, Parmesan, and black pepper. Stir well, cover, and turn to low.
3. Bring a large pot filled to 3/4 to boil. When water is boiling, add 1 tbsp salt and stir to dissolve. Add pasta and cook until al dente.
4. Drain pasta and add to the mushroom cream sauce. Add the fresh herbs and distribute evenly onto 2 large plates or 4 smaller plates. Sprinkle with Parmesan cheese, fresh cracked black pepper, and bacon bits.