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Printed from COOKS.COM

8 oz fettuccine pasta
6 slices Canadian bacon, cut into 1" pieces
1 onion, chopped
1 tsp. dried Italian seasoning
1 (16 oz jar) Alfredo pasta sauce
1/2 cup fat-free chicken broth
1 cup frozen peas, thawed
1/8 tsp. black pepper
4 cups baby spinach
2 tbsp. grated Parmesan cheese
Cook pasta as directed. Drain, reserving 1/2 cup pasta water.
In a large skillet, cook bacon until crisp. Drain on paper towels. Discard
all but 1 tablespoon fat from pan. To skillet, add onion.
Stirring, cook until almost tender, about 8 minutes. Stir in Alfredo sauce,
broth, peas, reserved pasta water, and pepper. Bring to boil.
Reduce heat to medium-low and cook until peas are tender, 10 minutes. Add
spinach and pasta, cook until spinach is wilted and mix is heated through.
sprinkled with bacon and Parmesan cheese.
Submitted by: Sherry Monfils