Spinach Parmesan Linguine

This is from 2002 Taste of Home’s Quick Cooking cookbook.

1 package (16 oz) linguine

1 cup chicken broth

1 small onion, chopped

2 garlic cloves, minced

1 package (10 oz) frozen, chopped spinach, thawed and well drained

1/3 c milk

2 tablespoons cream cheese

Salt and pepper to taste

1 cup shredded Parmesan cheese

1/2 cup shredded mozzarella cheese.

Cook the linguine according to package directions. Meanwhile, in a saucepan over medium high heat, bring broth to a boil. Add onion and garlic. Reduce heat; cook, uncovered for 5 minutes. Stir in spinach; cook for 2 minutes. Add milk, cream cheese, salt and pepper; stir until cheese is melted. Drain linguine and place in serving bowl. Add sauce and toss to coat. Sprinkle with Parmesan and mozzarella cheese, toss to coat.

This is makes 10 servings, so I halved the recipe and it was good.