Bacon Chicken Alfredo

My husband made this recipe and did a good job. It took him a lot longer than he wanted it to. He left out the spinach because he thinks cooked spinach is gross all wilted.










1 pkg (16 oz) whole wheat fettuccine (I didnt use that much cause it makes a ton!)
8 bacon strips, chopped (use turkey bacon to be healthier) My husband used regular bacon and cooked it real slow so it turned out good and not all fatty.
1 lb boneless skinless chicken breasts, cubed
1/2 tsp salt, divided
1/4 tsp pepper
2 garlic cloves, minced
1 TBSP butter
3 TBSP cornstarch
3 cups milk
1 cup half and half cream
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmigiano-Reggiano cheese, divided (I substituted another kind of cheese)
1/2 tsp Italian seasoning

1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over low-medium heat until crisp. Remove to paper towels to drain.

2. Sprinkle chicken with 1/4 tsp salt and pepper. Cook chicken in garlic in butter over medium heat until meat is no longer pink; remove and keep warm.

3. Combine cornstartch and milk until smooth; stir into skillet. Add cream and remaining salt. Bring to a boil; cook and stir until thickened. Add the spinach, chicken, 3/4 cup cheese, Italian seasoning and half of bacon; cook and stir until cheese is melted.

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