8ouncesfettuccine noodles, cooked according to package's instructions
1-2teaspoonsminced garlic (I like a little stronger garlic flavor so I use 2 teaspoons)
2ounces light cream cheese
3/4cupchicken or vegetable broth
1/2cuppecorino romano cheese, grated(or any other Italian style cheese - I used a three cheese blend)
1/2cuppacked baby spinach leaves, finely chopped
1cupfat free half & half (you can use regular non-fat free half & half or heavy cream but it won't be as "skinny")
optional: crumbled bacon, additional cheese
In a large pan or skillet over medium heat, melt butter. Add garlic and sauté for 1 minute until fragrant. Add 1/2 cup water and the cream cheese. Cover and allow to cook for about 5 minutes, then whisk until cream cheese is completely melted.
In a small bowl whisk together veggie or chicken broth and flour. Add broth and cheese to the skillet and stir until thickened. Add half & half, spinach, and salt and pepper. Allow to simmer for about 5 minutes. Taste and add salt and pepper as needed to taste.
Toss noodles with the sauce and serve. Top with additional cheese and crumbled cooked bacon if desired.
*Reheating tip: when reheating the pasta and sauce, do it on the stove in a pan and add 1/3-1/2 cup half and half or other milk over medium heat. This will help to bring the sauce back to life!