Spinach Fettuccine Alfredo - the LIght version

16 oz uncooked fettuccine
8 oz frozen chopped spinach
1 T light butter or margarine
1/2 t minced garlic
2 oz fat free cream cheese softened
3/4 c reduced sodium chicken broth
3 T flour
3/4 c grated reduced fat Romano or Parmesan cheese
3/4 c fat free half and half
1 t salt
8 slices turkey bacon, cooked crisply and crumbled

Cook fettuccine, drain, reserving 1/2 c of cooking water. Cook spinach as directed on package and squeeze dry. In a nonstick frying pan, combine water, cream cheeese, garlic and butter - cook over medium heat and whisk until smooth.

In a small bowl, stir flour and broth until smooth.  Add flour mixture to skillet, stirring with whisk until blended.  Heat to boiling, cook 2 minutes, stirring constantly until mixture thickens.  Remove from heat and add cheese, half and half, salt and pepper and spinach and stir until smooth.  Toss with noodles and sprinkle with bacon.