Fettuccine (375 G)	1 1/2 Cups Chicken Broth
6 Slices Of Bacon, Chopped	1/2 Teaspoon Salt
1 Tablespoon Olive Oil	1/4 Teaspoon Black Pepper
1 Lb Skinless, Boneless Chicken	2 Teaspoons Chopped Fresh Thyme
-Thighs, Chopped	1 Cup Frozen Peas
1 Cup Chopped Onions	1 Cup Grated Parmesan Or Romano
4 Cloves Garlic, Minced	-Cheese
2 Cups Sliced Mushrooms

Cook pasta in a large pot of boiling water 12 to 15 minutes or until al dente.

Meanwhile, cook bacon in a large frying pan over medium heat for about 5 minutes or until browned and slightly crisp. Put bacon on paper towel and discard fat.

Heat oil in same pan. Add chicken and cook, stirring for about 8 minutes or until browned. Add onion, garlic and mushrooms. Cook, stirring occasionally, for about 5 minutes or until softened.

Add broth, salt, pepper and thyme and cook for about 5 minutes or until sauce is thickened slightly. Add bacon and peas and cook for 3 minutes or until peas are hot. Add pasta. Stir in the cheese.