Makeover Bacon Chicken Alfredo

Name: Makeover Bacon Chicken Alfredo
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

13 ingredients

4 steps

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

Directions

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.
2

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.
3

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.
4

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