Wednesday, September 24, 2014

Spinach Fettuccine From Publix

SERVINGS: 8   |  PREP TIME: 5 Minutes
COOK TIME: 25 Minutes
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)

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.

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