Turkey Bacon, Peas, Sun-Dried Tomato Alfredo Pasta

I mostly eat only poultry, sure on occasion I have some fish. But living in a land locked state as I do its always a little questionable as to how long ago that fish was actually caught. I often find my protein options somewhat limited and am never really sure what to do about the random recipe that calls for bacon. Of course I know about Turkey bacon but since I don't usually eat a whole package before it goes bad I rarely buy it. This recipe though called for so many pieces I figured it would be safe to buy a package this time.

This Alfredo recipe called for a multigrain penne - I had refrigerated fettuccine noodles on hand so I used that, I mean really isn't that what you normally eat alfredo with anyway? The container I had on hand was 12 oz the recipe called for 8 oz of noodles so it was a little dry since I didn't pull noodles out because then I just throw them away. I just added a little of the noodle water into the pan to help keep stretch the sauce. I also enjoy peas so added a cup to the noodles the last few minutes they were in the water.

8 oz fettuccine noodles or multigrain penne

1 - 10 oz package light refrigerated Alfredo sauce

1/2 c sun-dried tomatoes, packed without oil and cut into julienne strips

1 c peas (optional)

10 slices precooked bacon (turkey)

1/4 c chopped fresh basil

1/4 tsp black pepper

2 oz shredded part-skim mozzarella (optional)

1. Cook pasta according to package directions, omitting salt and fat; drain and keep warm.

2. While pasta cooks, combine Alfredo sauce and sun-dried tomatoes in a sauce-pan. Cook over low heat, stirring occasionally, 6-8 minutes or until thoroughly heated and tomatoes are juicy and plump. While sauce cooks, microwave bacon according to package directions. Crumble bacon and set aside.

3. Combine cooked pasta and Alfredo sauce mixture in a large serving bowl. Top with crumbled bacon, basil, black pepper, and mozzarella.

Yield: 5 servings ---> I entered all of the ingredients and the 12oz container of fettuccine noodles in the Weight Watchers recipe builder and divided it into 6 servings at 4 points a piece. If you omit the peas & mozzarella, use pork bacon, and only 8 oz of multigrain penne you will get a recipe that yields 5 servings at 6 points per serving.