6 slices bacon
1/2 C. diced onion
6 large garlic cloves, thinly sliced
1/2 C. coarsely chopped red bell pepper
1/2 C. (2 oz) grated smoked Provolone cheese
8 oz. uncooked fettucini noodles, broken in half
1 C. frozen peas
2 C. diced cooked chicken
1 C. half-n-half
1/2 t. coarsely ground black pepper
1/4 t. salt
2 T. snipped fresh parsley
Cook pasta according to package directions, adding peas add the end just before draining.
Meanwhile, cut bacon into 1/2-in pieces. Cook bacon in a skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towel. Drain grease from skillet, but do not wipe clean.
Add onion, garlic and bell pepper to skillet. Cook over medium-high heat 2-3 minutes or until vegetables are tender. Remove skillet from heat; set aside. Add pasta and peas to skillet. Add bacon, cheese, chicken, half-n-half, black pepper and salt; toss well to coat. Cook and stir over medium heat until sauce is slightly thickened and mixture is hot. Sprinkle with parsley; serve immediately.