Creamy Vegetable Pasta

This is actually a Pampered Chef recipe that I have changed to make my own. Usually I add turkey bacon, but I didn't have any tonight and it was still really good. You can use whatever vegetables you have, but I always use mushrooms plus something else.

4 slices turkey bacon, cooked and crumbled
6 oz uncooked pasta - I use egg noodles or bow-tie and I've used linguine before
3/4 cup sour cream
1/4 cup flour
1 can (14.5 oz) chicken broth
1/4 tsp salt
1/8 tsp pepper
8 oz mushrooms, sliced
1/2 onion, chopped
2-3 chicken breasts, cut into strips
1 clove garlic, pressed
2 Tbsp fresh parsley, chopped
1/2 bag frozen peas - or whatever other veggie you want


1. Cook bacon until crisp. Remove from pan; drain and crumble

2. Cook pasta according to directions on box; drain and set aside. Meanwhile, in a small bowl, whisk together sour cream and flour until well blended. Gradually whisk in chicken broth until mixture is smooth. Stir in salt and pepper; set aside.

3. Slice mushrooms, chop onions, press garlic and slice chicken. Add olive oil to skillet and heat over medium high heat. Add chicken; cook and stir 5 minutes until no longer pink. Remove from skillet and keep warm.

4. Reduce heat to medium. Add more oil if necessary. Add mushrooms, onion and garlic. Cook until onions are softened and mushrooms have browned. Add peas and return chicken, and reserved bacon to skillet. Stir in sour cream mixture; bring to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Add noodles and stir until it is all mixed together. Sprinkle parsley over the top.