Chicken, Shells, and White Sauce

Ingredients:
Medium Shell Pasta
1 Large carton light cream (1 quart)
1.5 cups Parmigiano-Reggiano freshly grated
1.5 cups Asiago cheese freshly grated
3 chicken breasts thawed
2 cups chopped spinach
3 cloves garlic
Extra Virgin Olive Oil First Press
1 Tbsp Litehouse freeze dried Italian Spice
Sea Salt
Black pepper

Step 1:
Place cream, cheeses, pinch of salt, pinch of black pepper, and seasoning into sauce pan. Cook on medium until sauce thickens and cheese melted all the way.

Step 2:
Boil noodles, drain, and rinse.

Step 2:
Cut chicken in thin pieces saute with garlic and olive oil, until lightly browned. Add to sauce. Add spinach and let simmer for 15 minutes or until spinach is all the way cooked. Add noodles and mix well.

Delish!