Creamy Chicken Spinach Pasta

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You will need 2 boneless skinless chicken breasts, 16 oz pasta, garlic salt and pepper to taste, 1/2 teaspoon olive oil, 8 oz fat free cream cheese, 1/4 cup + 4 tablespoons skim milk, 1 tablespoon teriyaki sauce, 1/2 teaspoon Worcestershire sauce, 10 oz frozen chopped spinach (thawed and squeeze out excess liquid) and shredded Parmesan cheese. 

Start your water to cook your pasta per the instructions on the box - I used mini penne pasta.

Cut up your chicken into small bite size pieces.

Heat your olive oil in a large skillet on medium.  Add your chicken once warmed, add your garlic salt and pepper at this time.
Once your chicken is done add your cream cheese and 1/4 cup of your milk.  Stir constantly until cream cheese is melted.  
Next add your teriyaki sauce and Worcestershire sauce.  Mix well.  Add your 4 tablespoons of milk now, mix well.
Add your spinach and keep on medium heat for about 5 additional minutes, stirring occasionally.

Once your pasta is done drain well and combine your cream mixture and pasta, mix well.
Serve up and sprinkle some of your shredded Parmesan cheese.  ENJOY!!

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