EASY SKILLET SPINACH FETTUCCINE 

1 small onion, diced
1 Tbsp. canola oil
1 (15 oz.) jar Bertolli alfredo sauce
1-1/2 cups milk
1 (8 oz.) can tomato sauce
5 cups (uncooked) medium egg noodles
1 (10 oz. box frozen spinach



In a large skillet with lid, sauté the onions in canola oil until tender. Add the jar of alfredo sauce to the skillet.  Pour milk into empty alfredo jar and shake well.  Pour milk into skillet and mix with the alfredo sauce.   Add tomato sauce to the skillet; stir to combine and bring to a light boil.  Add noodles and  stir well making sure all noodles are covered with sauce. 

Reduce heat to a high simmer; cover and cook for about 7 minutes, stirring occasionally.  While noodles are cooking, microwave the spinach until well thawed and hot.  Drain spinach of all water. When noodles are tender, stir in spinach; cover until heated through.  Serve with Parmesan Cheese