The crisp feeling of fall is almost upon us! Not as upon us as many corporations like Starbucks would like us to believe. I had the option to order a Pumpkin Spice Latte the other day, and it just felt wrong. I like these delightful treats as much, if not more than the average person. But it's just not time. It's just not. Simply because it is not obscenely hot anymore does not mean we need to throw on sweatshirts and knit mittens.
However it can be time for a deliciously creamy and cozy pasta. Our kitchens have cooled enough to make that a comfortable reality. I whipped up this super creamy and delicious pasta one day for lunch and it was terribly easy. It has a nice garlicky flavor and has great texture; almost like spinach artichoke dip with fewer chunks. I highly recommend this pasta as a dinner or lunch, you will love it!
2 garlic cloves, smashed
1 8 oz package of cream cheese
1 box of frozen, chopped spinach, thawed and drained
1/2 cup milk
2 cups cooked chicken, chopped
salt and pepper to taste
1 pound of short cut pasta, cooked
1 cup mozzarella cheese, shredded
In a medium sauce pan, heat the cream cheese and garlic over low heat until the cheese softens. Add in the spinach, milk and chicken and turn the heat up to medium. Let this cook for 10 minutes or until the sauce comes together and thickens. It should be gently bubbling.
When the sauce has thickened, take out the garlic cloves if you are not a huge fan of its pungency. It is a good idea to take it out now since it will be much harder to find once you add the pasta.
Add the cooked pasta and mozzarella cheese. Cook all together for another 5 minutes or so. This way the sauce really adheres to the pasta.
This pasta really is really luxurious and creamy. If you feel the need, add some extra cheese over the top and serve with a nice salad.