Linguine with Silky Mushroom Sauce

• 225 g (1/4 of 900-g pkg.) linguine, uncooked
• 1/2 lb. (225 g) sliced fresh mushrooms
• 1/2 cup 25%-less-sodium chicken broth
• 1/2 cup Philadelphia Chive & Onion Light Cream Cheese Product
• 2 cups baby spinach leaves
• 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese

1. Cook pasta as directed on package; drain.
2. Meanwhile, heat skillet sprayed with cooking spray on medium-high heat.
3. Add mushrooms; cook and stir 8 min.
4. or until lightly browned.
5. Add broth and cream cheese product; mix well.
6. Add spinach; cook until just wilted.
7. Drain pasta; toss with sauce.
8. Sprinkle with Parmesan cheese and fresh ground black pepper.

linguine, mushrooms, philadelphia chive , baby spinach, cheese

Taken from www.kraftrecipes.com/recipes/linguine-silky-mushroom-sauce-112540.aspx (may not work)