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SPINACH, MUSHROOM AND BACON FETTUCINE 
12 ozs. whole wheat fettucine
6 slices bacon, cut in 2-inch pieces
1 medium onion, chopped
8 ozs. fresh mushrooms, sliced
1 clove garlic, chopped
8 oz. package low fat cream cheese, cut into small pieces
1/2 cup skim milk
10 oz. bag fresh pre-washed baby spinach
1 small tomato, diced
grated parmesan cheese

Cook fettucine according to package directions. Meanwhile, fry bacon in large nonstick skillet until crisp; drain on paper towels and set aside. Wipe out skillet. Place 1 tablespoon bacon grease back in skillet; add onion and mushrooms and sauté over high heat until onion is slightly browned and mushrooms are tender. Reduce heat to medium; add garlic and cook 2-3 minutes until fragrant. Add cream cheese and milk and continue stirring over medium heat until cream cheese is melted. Add spinach and cook just until wilted. Drain the pasta. Add pasta and bacon to the skillet, heating until warmed through. Sprinkle with diced tomato and Parmesan cheese before serving. (May add additional milk if a thinner sauce is desired.)

Submitted by: Louise Norris
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