12 oz Fettuccine
1 (10 oz) pkg frozen, chopped spinach, thawed
1 c water
6 oz reduced fat cream cheese
1 tbsp chicken flavor bouillon (granules or cubes)
1/8 tsp nutmeg

In large pot, cook fettuccine as directed. Add spinach to water during last 4 minutes of cooking time. Drain fettuccine and spinach in a colander. In same pot, over medium heat, combine water, cheese, bouillon and nutmeg; Stir constantly until cheese is melted. Add fettuccine and spinach; mix well. Garnish with toasted bread crumbs and grated parmesan cheese if desired.

Makes 6 - 1 cup servings.