2/3 cup fat-free, reduced sodium Chicken Broth
1 medium Onion, chopped
3 ounces lean Canadian Bacon, thinly sliced into strips
3 cups sliced Mushrooms
1 cup frozen Peas
1 ounce Parmesan Cheese, grated
2 tablespoons fat-free Sour Cream
8 ounces Spaghetti
Bring the broth to a boil over med-hi heat in a large non-stick skillet. Add the onion and cook, stirring frequently, for 3 minutes. Add the bacon and mushrooms and continue to cook, stirring frequently, for 5-8 minutes, or until mushrooms are very soft. Add peas and heat through. Remove from heat and stir in the cheese and sour cream.
Cook the spaghetti in a large pot of boiling water until just tender. Drain and return to pot. Add the sauce and toss well.
4 servings @ 342 Cal 5 g Fat 3.8 g Fiber 497 mg Sodium