Baked Alfredo-Florentine Macaroni | medium onion, chopped 1 Tbsp. all-purpose flour 1 cup fat free reduced sodium chicken broth 1 jar Bertolli® Light Garlic Alfredo Sauce 8 ounces elbow macaroni, cooked and drained 2 cups packed baby spinach leaves 2 slices whole grain bread, cubed