1 pkg. (16 oz.) whole wheat fettuccine
8 bacon strips, chopped
1 lb. boneless, skinless chicken breasts, cubed
1/2 t. salt, divided
1/4 t. pepper
2 garlic cloves, minced
1 T. butter
3 T. cornstarch
3 C. 2% milk
1 C. half-n-half
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 C. grated Parmigiano-Reggiano cheese, divided
1/2 t. Italian seasoning
Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
Sprinkle chicken with 1/4 t. 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.
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 C cheese, Italian seasoning and half of bacon; cook and stir until cheese is melted.
Drain the fettuccine; add to chicken mixture. Cook and stir until heated through. Sprinkle with remaining cheese and bacon.
Serving size: 1 C
465 calories, 14g fat, 584mg sodium, 51g carbs, 7g fiber, 32g protein