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.