Spinach Fettuccine

 

16

oz uncooked fettuccine

1

box (9 oz) Green Giant® frozen chopped spinach

1

tablespoon light stick butter

1

clove garlic, finely chopped

2

oz fat-free cream cheese, cut into cubes

3/4

cup Progresso® reduced-sodium chicken broth (from 32-oz carton)

3

tablespoons Gold Medal® all-purpose flour

3/4 cup freshly grated Romano cheese

3/4

cup fat-free half-and-half

1

teaspoon salt

1/2

teaspoon freshly ground pepper

8

slices center-cut bacon, crisply cooked, crumbled (about 1 cup)

• 1 Cook fettuccine in 5-quart Dutch oven as directed on package, omitting salt and oil. Drain, reserving 1/2 cup cooking water. Return fettuccine to pan; cover to keep warm. Meanwhile, cook frozen spinach as directed on box; squeeze dry.
• 2 In 12-inch nonstick skillet, melt butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add reserved cooking water and cream cheese, stirring with whisk until smooth.
• 3 In small bowl, stir broth and flour with whisk until smooth. Add flour mixture to skillet, stirring with whisk until blended. Heat to boiling; cook 2 minutes, stirring constantly, until mixture thickens. Remove from heat. Add Romano cheese; stir until smooth. Add half-and-half, salt and pepper. Stir in spinach.
• 4 Add spinach mixture to fettuccine in Dutch oven; toss to coat. Divide mixture among 8 bowls; sprinkle evenly with bacon.