Fontina & Bacon Stuffed Chicken Breasts

Ingredients

• 4 (about 1-1/4 lbs.) boneless, skinless chicken breast halves
• 1/2 cup shredded Fontina cheese [or Mozzarella cheese]
• 2 slices bacon, crisp-cooked and crumbled
• 2 Tbsp. fresh basil leaves finely chopped
• 1 Tbsp. Bertolli^® Olive Oil Light Taste
• 1/2 cup Italian seasoned dry bread crumbs
• 4 cups baby spinach leaves
• 2 Tbsp. water
• 1 jar* Bertolli^® Four Cheese Rosa Sauce
• 1 clove garlic
• 8 ounces fettuccine cooked and drained