Before starting, preheat the oven to 450°F. Add 10 cups water and 2 tsp salt in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. While the pan heats, cut bacon into 1/2-inch strips. When the pan is hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove from heat. Using a slotted spoon, transfer bacon to a plate. Reserve bacon fat in the pan.

Pat turkey dry with paper towels. Season with salt, pepper, half the Italian Seasoning (use all for 4 ppl) and half the Zesty Garlic Blend.Heat the pan with reserved bacon fat over medium-high. When hot, add turkey. Cook until golden-brown, 1-2 min per side.Transfer to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**

Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces. When turkey is almost done, reheat the same pan over medium. When hot, add 1/2 tbsp (1 tbsp) butter, then onions and remaining Zesty Garlic Blend. Cook, stirring often, until softened, 3-4 min. Add cream, cream cheese and 1/4 cup (1/2 cup) water or milk. Simmer, stirring often, until cream sauce is smooth and slightly thickened, 2-3 min.

Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 3-4 min. Reserve 1/2 cup (1 cup) pasta water, then drain and return linguine to the same pot, off heat.

Add cream sauce, spinach, half the reserved pasta water, half the Parmesan and half the bacon to the pot with linguine. Stir until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)Season with pepper, to taste.

Thinly slice turkey. Divide linguine between plates. Top with turkey.Sprinkle remaining bacon and remaining Parmesan over top.