1 lb cooked linguine
1 c chicken broth
1 sm onion, chopped
2 cloves garlic, diced
1 box thawed frozen spinach
1/3 c milk
2 tbs cream cheese (I use the reduced fat variety. You could also use Neufchatel.)
salt
pepper
1/4 c. Parmesan cheese
1/2 c. mozzarella or provolone

In med. saucepan, bring chicken broth to a boil. Add onion and garlic. Cook for 5 min, uncovered. Add spinach. Cook 2 more minutes. Add milk, cream cheese, salt, pepper. Stir over med. heat until cheese is melted. Pour over bowl of linguine. Add parmesan and mozzarella (or provolone) cheese. Serve.

** I think this would be wonderful with frozen broccoli. If you wanted to make this more of a meal (it's very light, more of a side dish, really), you could add some sautéed chicken or diced ham. **

Recipe from March/April 2001 issue of Quick Cooking magazine.

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