Spinach Alfredo

Another fat buttery thing that I love to make myself knowing  its healthier and refuse to order at a restaurant....

½ cup half and half
½ stick of 1/3 reduced fat cream cheese
1 tablespoon butter
2 tablespoons flour
1  cup chicken broth
4 cups fresh chopped spinach/broccoli * I did nearly double and that was not a good idea.
4 slices of  bacon…..cook and crumble...then use it as a topping
1 box fettuccine 
1 cup parmesean cheese
4 cloves crushed garlic

Boil fettuccine like normal, when draining save 3/4 cup of the 'pasta water'

Meanwhile, chop up the fresh spinach. If you want to use frozen be sure to thaw it out completly and to pat it dry, you don't want the spinach water it will take over the taste. To be honest I would avoid frozen chopped spinach for this recipe.

In empty pot combine half cup pasta water, butter and cream cheese (and garlic!) and bring to a boil then reduce heat and thoroughly mix (takes a few minutes, make sure to stand over and constantly mix)

Meanwhile in a separate bowl combine flour and chicken broth..

Pour into the  pan over medium heat (be careful it starts to turn doughy if you don't  have it mixed in the separate bowl and continue to mix as you add) add in the spinach and brocolli and mix in the half and half.

Keep mixing this all together adding salt & pepper. I did way too many veggies and had to actually add in additional broth/flour/cream cheese. So in order to appease to the sauce measurements do not add any more than 4-5 cups of veggies total(combined) I did about 4 cups spinach and 4 cups broccoli. so the 8 cups was a bit overwhelming for the sauce ingredients

Add your pasta in, mix around and cook over medium heat for about 10 mins.

If your sauce needs to thicken a bit let the pasta sit for about 10 mins before serving. Top with parmesean and  bacon to serve!