I love this dish just as it is, but you can add cooked chicken or shrimp, and makes it even more fantastic.
1 box (1 pound) fettucine
2 tbl olive oil
1 pkg (10 oz) sliced mushrooms (I like baby bellas)
1 jar (15 oz) alfredo sauce
1 pkg (10oz) frozen peas
1-2 cups grated romano cheese
1. Cook fettucine according to package directions.
2. While pasta is cooking, heat olive oil over med heat in large saute pan. Saute mushrooms until juices evaporate and mushrooms are slightly browned.
3. Add alfredo sauce and peas to mushrooms and heat through. Add 1 cup romano and stir to combine.
4. Drain fettucine. In large mixing bowl, toss pasta and sauce mixture. Season with salt and pepper. Serve hot with the remaining romano cheese.