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We had this for dinner last night and it was really yummy!
Enjoy!
hugs,
peg
Spinach Fettuccine
Looking for a delicious dinner using Green Giant® spinach and Progresso® broth? Then check out this tasty spinach and pasta dish that’s sprinkled with bacon - ready in 30 minutes.
Prep Time 30 Minutes
Total Time 30 Minutes
Makes 8 servings
16 oz uncooked fettuccine
1 box (9 oz) Green Giant® 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 Progresso® reduced-sodium chicken broth (from 32-oz carton)
3 tablespoons Gold Medal® 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)
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.
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.
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.
Add spinach mixture to fettuccine in Dutch oven; toss to coat. Divide mixture among 8 bowls; sprinkle evenly with bacon.
Makes 8 servings (about 1 cup)
Recipe source:
http://www.bettycrocker.com/recipes/spinach-fettuccine/9f30188c-afc5-4f81-84cc-a5f7676b7577
Enjoy!
hugs,
peg
Spinach Fettuccine
Looking for a delicious dinner using Green Giant® spinach and Progresso® broth? Then check out this tasty spinach and pasta dish that’s sprinkled with bacon - ready in 30 minutes.
Prep Time 30 Minutes
Total Time 30 Minutes
Makes 8 servings
16 oz uncooked fettuccine
1 box (9 oz) Green Giant® 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 Progresso® reduced-sodium chicken broth (from 32-oz carton)
3 tablespoons Gold Medal® 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)
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.
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.
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.
Add spinach mixture to fettuccine in Dutch oven; toss to coat. Divide mixture among 8 bowls; sprinkle evenly with bacon.
Makes 8 servings (about 1 cup)
Recipe source:
http://www.bettycrocker.com/recipes/spinach-fettuccine/9f30188c-afc5-4f81-84cc-a5f7676b7577