This IS The Place Where I Share Recipes, Review And Giveaway Food And Let You Know How Much I love Food. I am a cook at a local hospital and I believe nearly everything we do has to do with food. I will take pictures of food, write articles and relate them to food in some way. Remember, whatever you do, you need to eat. This Bog is affiliated with Daddy Waddy Weeviews, but is run by me, Kurt Borkowski. I will add a picture in the next few weeks. .
Wednesday, September 24, 2014
Spinach Fettuccine From Publix
SERVINGS: 8 |PREP TIME: 5 Minutes COOK TIME: 25 Minutes INGREDIENTS 16 oz. uncooked fettuccine 1 box (9 oz.) Green Giant® frozen chopped spinach 1 Tbsp. light stick butter 1 clove garlic, finely chopped 2 oz. fat-free cream cheese, cut into cubes ¾ cup Progresso® reduced-sodium chicken broth (from 32-oz. carton) 3 Tbsp. Gold Medal® all-purpose flour ¾ cup freshly grated Romano cheese ¾ cup fat-free half-and-half 1 tsp. salt ½ tsp. freshly ground pepper 8 slices center-cut bacon, crisply cooked, crumbled (about 1 cup)
DIRECTIONS 1. Cook fettuccine in 5-quart Dutch oven as directed on package, omitting salt and oil. Drain, reserving ½ 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.