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Ingredients One per line	8 oz. dry pasta such as linguini or fettuccini 2 Tbsp olive oil 3 cloves garlic thinly sliced 9 cups baby spinach 1/2 tsp. kosher salt 1/4 tsp. ground black pepper 1/4 tsp. red chile flakes 1 cup grated fontina cheese 4 oz. reduced-fat cream cheese at room temperature 1/4 cup Greek yogurt Grilled chicken to serve
Directions One per line	Prepare pasta according to package directions for al dente. Reserve 1 cup pasta water; drain pasta, and set aside. In a large skillet, heat olive oil over medium heat. Add garlic; cook, stirring occasionally, until toasted, about 2 minutes. Add spinach, salt, pepper, and chile flakes; cook, stirring often, until wilted, 2 to 3 minutes. Add fontina and cream cheese; stir until smooth. Reduce heat to low; add pasta in batches, stirring to gently to combine, and adding pasta water a little at a time to thin sauce, if needed. Remove from heat; stir in Greek yogurt. Top servings with sliced grilled chicken. Serves 6-8.
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