- 8
- 30 mins
Ingredients
- 16 oz uncooked fettuccine
- 1 box (9 oz) 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 chicken broth (from 32-oz carton)
- 3 tablespoons 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)
Preparation
Step 1
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.
Serves 8
1 Serving Calories290 , % Daily Value Total Fat4g4% (Saturated Fat2g,2% ), Sodium640mg640%; Total Carbohydrate49g49% (Dietary Fiber3g3% ), Protein13g13%