Alfredo Carbonara Pasta Shells

This pasta dish rounded out the stuffed chicken parmesean meal, but it goes great as a side for a multitude of meals, and is easy to make.

2 12 oz. bags medium shells
1/2 pound bacon
1 package frozen peas
2 jars alfredo sauce (I use the Classico or Five Brothers Roasted Garlic)
Salt and pepper

Cut bacon into small pieces (about 1/2 inch or so) and cook in a sauce pan until crisp. Drain on paper towels. Cook pasta according to directions on package. Drain thoroughly and rinse with cold water to remove excess starch. In a large pan over medium low heat, combine the drained noodles, bacon, alfredo sauce, and frozen peas. Cook, stirring occasionally, until the peas have thawed and the sauce and pasta are warmed through. Salt and pepper to taste. Serves 8. To turn this into a main dish, you can add some cooked chicken breast, along with some frozen broccoli or chopped asparagus spears for a filling pasta dish. As with any dish this will taste better if you make your own alfredo sauce, and use fresh vegetables instead of frozen, but moms and dads cooking for a family don’t always have the time (or energy) to do so, and this tastes quite good as is. Enjoy!