Ingredients

• 10 ounces Philadelphia Lemon Herb Cooking Creme
• 1 1/2 pounds precooked shredded chicken breast
• 1/2 pound thin spaghetti
• 2 tablespoons butter
• 3 tablespoons olive oil
• 1/2 cup parmesan cheese, divided
• 3 tablespoons milk
• 1 garlic clove, crushed
• 1/2 pound baby spinach leaves

Directions

1. Cook spaghetti in boiling water per package directions.
2. While spaghetti is cooking, melt 2 T butter in a saucepan.
3. Add garlic to butter on medium heat, then add spinach leaves, a handful at a time, until wilted.
4. Stir all of the cooking creme into the spinach mixture until heated through and lightly bubbling.
5. Add milk and 1/4 C parmesan cheese to spinach mixture and stir to combine.
6. Drain pasta and toss with remaining parmesan cheese and olive oil to coat.
7. Arrange pasta onto plates, top with shredded chicken, and top it all with the creamy spinach mixture.
8. Add salt and pepper to taste!