Garlic Chicken w/Creamy Mascarpone Spinach Linguine

1 package Chicken Thighs, skinless & boneless (about 6)
Mrs Dash Garlic Herb Marinade (enough to coat chicken pieces)
1 9-ounce package Fresh Linguine, refrigerated
3 tablespoons Cream Cheese, 1/3 less fat
1 ½ tablespoons Mascarpone Cheese
½ teaspoon Lemon Rind, grated
2 teaspoons Lemon Juice, fresh
½ teaspoon Salt
1/8 teaspoon Nutmeg, freshly grated
1/8 teaspoon Black Pepper, freshly ground
4 cups Baby Spinach Leaves
¼ cup Basil, fresh, sliced
2 tablespoons Kraft Parmesan, Romano, Asiago Cheese

You can add 1 pint cherry tomatoes for color & flavor.

I used already ground nutmeg & black pepper and it came out very tasty- so maybe fresh is better, but it didn't hurt. Fresh basil & spinach is important tho.

•Marinate chicken pieces in Mrs Dash Garlic Herb Marinade for 30 minutes in refrigerator per bottle instrucitons.
•Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl reserving 1 cup cooking liquid.
•At same time as water is boiling for the pasta, begin cooking chicken pieces.
•Add cream cheese and mascarpone cheese to bowl (with reserved cooking liquid), stirring with a whisk (or fork) until smooth. Stir in lemon rind, lemon juice, salt, nutmeg & black pepper.
•Cut cooked chicken into 1” pieces.
•Heat saucepan over medium-high heat. Add pasta and cream cheese mixture to pan; cook 1 minute, stirring constantly. Stir in spinach (and tomatoes if desired); cook 2 minutes or until spinach wilts, stirring frequently. Stir in chicken. Remove pan from heat; stir in basil. Sprinkle evenly with Kraft cheese. Serve immediately.

Serving Size: makes 5 2-cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user CHARCATS.