Remember that Kenny Rogers song, "The Gambler"?  There was one line that stuck out to me as I was preparing for dinner, "You got to know when to hold 'em, know when to fold 'em, know when to walk away and know when to run".   I knew my boys were at their limit of being surprised at what I was making for dinner on a nightly basis.  So I decided to surprise them with one of their favorites with a twist ;)  

Ingredients:
1 box (16 ounces) whole wheat spaghetti 
10 ounces fresh spinach
1 container (10 ounces) of Philly Cooking Creme, Italian Herb and Cheese
6 ounces of reduced fat cream cheese
16 ounces reduced sodium chicken broth
1 rotisserie chicken-I use just about the whole thing
Parmesan cheese (optional) to sprinkle on top 

Directions:
Preheat oven to 350 degrees
-Cook pasta per directions on the package
-While pasta is cooking, remove the chicken from the bone and place desired amount in a bowl, then set aside
-Steam the spinach until wilted, wring or pat out extra water and set aside
-While spinach is steaming, in a pan on medium heat combine broth and cheeses and heat until mixed well
-Drain pasta
-Combine all ingredients until well mixed
-Spray 9 x 13 pan with non-stick spray
-Optional top with Parmesan cheese
-cook for 30-35 minutes or until bubbly



Healthy Eatings, 

Rachel
 


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