Creamy Mushroom Florentine Sauce

Ingredients

• 225 grams pasta cooked to al dente in boiling salted water 
• 10 button mushrooms sliced thin 
• 1 tbsp extra virgin olive oil
• 2 cups fresh baby spinach
• 2 cloves minced garlic 
• 1/2 tsp dry thyme or 1 tbsp fresh chopped thyme
• 1 cup low sodium chicken broth 
• 1/4 cup sherry (optional)
• 1 cup Philadelphia Chive and Onion Cream Cream Cheese (light or regular)
• 1/2 cup fresh grated parmesan cheese fresh chopped parsely salt and pepper to taste

Directions

1. Put water on to boil for pasta Saute mushrooms over medium high heat in olive oil until they become golden brown and begin to release their water. Add the spinach and sautee until just beginning to wilt.
2. Add garlic and thyme and sautee for about 30 seconds until garlic becomes fragrant. 
3. Add chicken stock and sherry and continue to cook to reduce by half. 
4. When stock has reduced, add the Philly Cream Cheese and continue to gently whisk until it has melted into the sauce. Add the parmesan cheese and stir until it has melted into the sauce. Add salt and pepper to taste. 
5. Add the cooked pasta and parsley and toss altogether. Top with additional parmesan cheese.