1/6 pkg. vermicelli1/2 lb. sliced fresh mushrooms
1/2 c. low sodium chicken broth
1/2 c. (1/2 of 250 g tub) Philadelphia Chive & Onion Light Cream Cheese
2 c. baby spinach leaves
Cook pasta as directed on package, drain.
Meantime, heat skillet sprayed with cooking spray on medium-high heat. Add mushrooms and cook for about 8 minutes or until lightly browned, stirring often. Add broth and cream cheese. Mix well. Add spinach and cook until just wilted. Add in cooked, drained pasta and toss with sauce.
Servings: 2
Calories per serving: 336
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