chicken florentine alfredo

I just love fettuccine alfredo, don't you?  It's so rich, creamy, and delicious that I have trouble keeping my portion size where it needs to be.

I have usually bought the jarred alfredo sauce, but I've been less than impressed.  Lately, I decided to see for myself how hard it was to make alfredo sauce from scratch...turns out it's not hard at all!

This fettuccine alfredo is much more delicious than the jarred version and much more special than what you typically get in restaurants.  I've added spinach (the florentine) as well as bacon and grilled chicken to make it a fabulous one-dish meal!

Chicken Florentine Alfredo

• 1 lb. fettuccine
• 1/2 cup butter
• 1 cup whipping cream (or 1 cup whole milk plus 1 T. cornstarch)
• salt and pepper, to taste
• 1/4 t. nutmeg
• 2 cups fresh spinach
• 1 cup grated Parmesan
• 2 chicken breasts, grilled and sliced
• 5 slices bacon, crisply cooked and crumbled

Cook fettuccine according to package instructions; drain.  Meanwhile, melt butter on medium-low in a large skillet.  Whisk in whipping cream or whole milk and cornstarch; cook an additional 5 minutes or until thickened.  Add seasonings, spinach, and Parmesan.  Cook and stir until spinach has wilted and Parmesan has melted.  Pour cream mixture over noodles and toss.  Top with chicken and bacon before serving.  Serves 6-8.