Makeover Bacon Chicken Alfredo

By PKMom

Ingredients

• 1 package (16 ounces) whole wheat fettuccine
• 8 bacon strips, chopped
• 1 pound boneless skinless chicken breasts, cubed
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper
• 2 garlic cloves, minced
• 1 tablespoon butter
• 3 tablespoons cornstarch
• 3 cups 2% milk
• 1 cup half-and-half cream
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup grated Parmigiano-Reggiano cheese, divided
• 1/2 teaspoon Italian seasoning

Preparation

Step 1

Cook fettuccine according to package directions.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.

Sprinkle chicken with 1/4 teaspoon salt and pepper. Cook chicken and garlic in butter over medium heat for 4-6 minutes or until meat is no longer pink; remove and keep warm.

Combine cornstarch and milk until smooth; stir into skillet. Add cream and remaining salt. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the spinach, chicken, 3/4 cup cheese, Italian seasoning and half of the bacon; cook and stir until cheese is melted.

Drain fettuccine; add to chicken mixture. Cook and stir until heated through. Sprinkle with remaining cheese and bacon. Yield: 8 servings.