Fontina and Bacon-Stuffed Chicken Breasts

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4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)

1/2 cup shredded fontina or mozzarella cheese (about 2 oz.)

2 slices bacon, crisp-cooked and crumbled

2 Tbsp. finely chopped fresh basil leaves

1 Tbsp. olive oil

1/2 cup Italian seasoned dry bread crumbs

4 cups baby spinach leaves

2 Tbsp. water

1 clove garlic, finely chopped

1 jar Bertolli® Four Cheese Rosa Sauce

8 ounces fettuccine, cooked and drained